3. Dip and fry. Dunk the veggies in the batter and coat them thoroughly. The batter is runny so you’ll want to flip each morsel again just before moving it into the hot oil.

However, to make most of these fried treats, we need to make the batter. This batter must be thick and perfect in order to provide the desired crunch to all of our favourite deep-fried treats. If ...

•Do not overmix the batter. Use chopsticks to mix for 15-20 seconds; gluten will start to form when you mix too much. It’s even helpful to leave some floury lumps in the batter.

1 cup idli/dosa batter, 3/4 cup jaggery, 2 tbsp rava/semolina, 1/2 cup grated coconut, 1 tsp ghee + some more for greasing, 1/2 tsp cardamom powder and 1/4 tsp soda.

Patel grew up eating and making dosa in Hyderabad, India, and met Scheintaub while waiting tables at a South Indian restaurant in New York. So when the two moved from New York to Vermont in 2009 ...

Sweeten up your morning breakfast with this easy overnight oat recipe. In this video, join Eatingwell and learn how to make delicious brownie batter oats with a melted chocolate shell over the top.