Good Crispy Batter Recipe Recipe Cards

CRISPY BATTER FOR FISH & CHIPS

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.

MYSORE DOSA BATTER | LEARN HOW TO MAKE CRISPY, BROWN, FLAVOURFUL DOSAS

Steps:

• In a bowl, measure and add in all the lentils/dal along with fenugreek seeds. Wash them all well thrice or four times. Soak in clean water (1-2 inches above the level of the lentils) for 5-6 hours.
• In another bowl, measure and add in sona masuri rice and idli rice together. Wash well thrice or four times. Soak in clean water (1-2 inches above the level of the lentils) for 5-6 hours.
• Just before grinding the previously soaked ingredients, wash and soak flattened rice for 10 minutes.
• After 6 hours, discard the water from both of these bowls. Next, grind the contents in the urad dal bowl first, adding fresh water as required until they are completely smooth, fluffy and light. Do not add a lot of water in one go, add in steps as required. Once ground well, transfer this to a container. Note: My grinder required about 2 cups water to grind these. Mixer will require less.
• Next, adding just enough fresh water, grind raw rice, idli rice/dosa rice and the flattened rice (poha) together until they are ground smooth. Remember the rice should not be coarse as it will not be enjoyable while eating dosa. Likewise, do not grind for too long as it will heat up the batter. Note: I used about 3/4-1 cup water here.
• Transfer this to the same container in which you have poured the ground urad dal. With your clean hand or a ladle, mix everything very well. Using your hand helps to bring in the good bacteria needed for fermentation.
• Once it is mixed well, just close with a lid leaving a little gap for the air to go in. Let this ferment for 6 to 12 hours or more, depending on the room temperature.
• After the batter is well fermented, add salt to taste, 1 tsp sugar and mix everything well.
• Heat a tawa and pour 1 to 2 ladles of dosa batter on to the tawa depending on the size of the tawa and how thick or thin you want your dosa to be. Note: Please check the tips above this recipe card to follow some important steps before pouring the batter.
• Spread quickly in a circular motion to form concentric rings. Cover with a lid, add some ghee or oil and cook this for about 3-4 minutes until you see the dosa is browned on one side. Remember: If the batter if fermented well, you will see pores throughout the dosa.
• Flip the dosa and cook for about a minute to make sure the other side is also cooked. However, if you are sure the dosa is cooked well, you can skip flipping. Note: Do not cook the other side for too long as it will make the dosa extremely crispy.
• If you want to spread red chutney, spread it almost after the dosa has been cooked. If you want to flip your dosa, do it and then spread the red chutney and add in the potato masala.

AIR FRYER FRIED CHICKEN

Steps:

• In a pie plate, 8x8-inch square baking dish, or other wide, shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne pepper. Whisk until well combined.
• Whisk the buttermilk and eggs together in a medium bowl.
• Coat each chicken piece first in the flour mixture, then in the buttermilk mixture, and then in the flour mixture a second time. Gently shake off any excess flour or buttermilk each time you coat the chicken.
• Spray all sides of the chicken pieces with the oil spray, until no more dry flour is visible. I find the easiest way to do this is to place the chicken pieces in the air fryer basket, spray one side, and then flip them over and spray the other side. Make sure that the chicken pieces are in a single layer in the air fryer basket and that chicken thighs are skin side down. (Cook in batches if needed to fit the chicken in a single layer.)
• Air fry at 370° F for 15 minutes, then flip the chicken pieces over and cook for 8-15 more minutes, until chicken is crispy and cooked to at least 165° F at the thickest part away from the bone. Serve immediately.

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)

Steps:

• Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
• Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
• Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
• Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
• Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
• Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
• Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

CRISPY BEER BATTER

Steps:

• 1 cup s/r flour mix with 1/2tsp salt
• Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
• Whisk until there are no lumps
• If too runny, add more flour. If too thick, add more liquid.
• Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
• Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.