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BATTER

Batter is a mixture used as a coating that consists primarily of starch and liquid. It protects ingredients during frying and imparts texture. Batters are used to make snacks, breakfast items, and desserts. Batters should be made by mixing dry ingredients and liquids gradually to avoid lumps. Some batters like idly batter are soaked and ground to a smooth paste. Batters should rest before cooking to allow starch to soften. Examples of common batters include pakora, idli/dosa, pancake, waffle, cake, and fish batters.

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172 views1 page

BATTER

Batter is a mixture used as a coating that consists primarily of starch and liquid. It protects ingredients during frying and imparts texture. Batters are used to make snacks, breakfast items, and desserts. Batters should be made by mixing dry ingredients and liquids gradually to avoid lumps. Some batters like idly batter are soaked and ground to a smooth paste. Batters should rest before cooking to allow starch to soften. Examples of common batters include pakora, idli/dosa, pancake, waffle, cake, and fish batters.

Uploaded by

Bonophool Banerjee
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BATTERS

Definition:
Batter may be defined as a mixture based on flour or some other starch that is soft enough to
pour. From the definition, we can make out that a batter is a mixture that consists primarily of
starch and some liquid with additional ingredients.

Batters are primarily used as a coating agent. The function of a batter is to protect the
ingredient while frying and to impart texture. Batters can also be obtained by grinding
ingredients to a paste. Batters are used in preparation of snacks, breakfast items and desserts.

Making a Batter: Batters should always be made in a deep container with long sides. The dry
ingredients should be placed first along with seasonings and the liquid should be added
gradually. Adding too much liquid initially will result in lump formation. For special batters like
idly, the ingredients are soaked in water and ground till a smooth paste is obtained.

Handling and storage of batters: Once a batter is made, it should be allowed to rest for at
least half hour to enable the starch granules to soften and expand giving a smoother product
after cooking. For flour-based batters, the batter should be stirred only to mix the ingredients.
Fermented batters should be mixed well to achieve uniform aeration. Some batters like ‘besan
ka chilla’ should be made just prior to cooking.

Examples of batters found in our hotels:

 Pakora batter: This includes gram flour along with ajwain and other spices, mixed with
water. The foods to be fried are first dipped in this batter and the deep-fried in hot oil.

 Idli/Dosa: Urad dal and rice soaked and ground in wet grinder. The batter is then
allowed to ferment to achieve a typical flavour and aeration. The batter could be
steamed for idlis or cooked flat griddle into thin and crisp pancakes called Dosa.

 Pancake and crepe batter: For break fast and other savoury preparations.

 Yorkshire pudding: Cooked in special moulds with lard and is classically served with
roast beef.

 Waffle batter: Popular breakfast dish served with maple syrup, homey and melted
butter. The waffle batter is poured evenly and allowed to cook between hot waffle irons.

 Cake batter: Various types of sponges and cakes call for different styles of batters.

 Batter for fried fish: Light aerated batters freshly prepared in which fillets of fish are
dipped and fried in hot oil.

Source: Foundation stage OCLD

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