01 December 2022

Dosaa and Injeraa: Unity in diversity

Yesterday afternoon, I had bumped into my favourite 'David Rocco's Dolce Africa' on TV; it was an episode covering his visit to Lalibela in Ethiopia. He explained about 'Injera', the most popular food item in the country.


This delicious food item is very similar to ''Dosaa', one of the most popular food items in India.


As far as I know, the only difference between the two is in the raw materials used; 'Teff', a local grain is used to make injera whereas rice flour and urad flour or wheat flour are used in dosa.

I fondly remember the Ethiopian delicacy which had kept me and several fellow country folks energetic, during my stay in Ethiopia nearly forty years ago.

Time has passed by, but not the flavours of dosa and injera.

Among the few countries in which I worked, I think that the best for coffee and noodles are Ethiopia and Cambodia respectively. As I have mentioned earlier, we can select from at least six versions of coffee and different versions of vegetarian noodles, ready to cook or ready made.

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About Me

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Chennai, Tamilnadu, India
I am a retired K-12 Education Management Professional. I have worked at different levels in K-12 school systems, textbook publishing, elearning and Education NGOs. I have held memberships in The Association for Science Education (UK), American Association of Physics Teachers and The Malaysian Institute of Physics. I hold a 1st class B Sc Degree in Physics followed by B Ed [English and Physical Science] and M A [Childcare and Education] degrees. My published works include 59 articles in teacher development magazines in India and the US and a book entitled `Creative Classrooms and Child Friendly Schools' (listed in Amazon). This book is almost an anecdotal account of my professional experience in six countries (including Cambodia where I worked as Technical Adviser to the Ministry of Education, Youth And Sports). I served as mentor in the Certificate of Teaching Mastery Program offered by Teachers Without Borders.