Dough is a term frequently used in both home kitchens and professional culinary environments when creating recipes that use dough as a base. Wheat is the primary ingredient for making dough for bread in most regions, and the process can be quite simple when dough is made by mixing water and kneading the paste to a consistency suitable for shaping. Batter is another term that is often confused with dough, as it is also a blend of a few ingredients. However, there are several differences between dough and batter that will be explored in this article.
For those unfamiliar with batter, it is a mixture of flour, egg, milk, and water used in making cakes or as a coating for food before frying. For example, in Indian cuisine, pakodi is made by dipping potato slices or onion slices into a batter made of besan powder in water. Besan is a flour made from chickpeas, also known as gram flour in the western world. This article focuses on explaining how batter differs from dough.
Key Takeaways
- Dough is thicker than batter, with batter being thin and liquid-like, enabling it to be poured from one container to another.
- Batter can be made using a blender, while dough typically requires the use of hands for kneading and shaping.
- Batter is often used as a coating for preparing various foods or for making cookies in a microwave oven, whereas dough is primarily used for creating breads.
