Batter (cooking)
From Wikipedia, the free encyclopedia
Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. Often a leavening agent is used to fluff up the batter when it is cooked. Batters may be used to make dosais, idlis, vadais, Yorkshire pudding, cakes, some breads, to coat meat or vegetables when frying, or to make pancakes, waffles or cookies.
