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Besan (Chickpea flour) Beer Batter Recipe

Our Indian Restaurant version of popular American beer batter used to make Beer battered Mushrooms, Onion rings, or Cauliflower


1. Chickpea flour (Besan): 1 Cups
2. Yellow Corn Meal: Cup
3. Salt: 1 teaspoon
4. Cayenne pepper: teaspoon
5. Cumin Seeds: teaspoon Crushed

6. Turmeric powder: teaspoon
7. Beer: 12oz can



1. Mix all dry ingredients together.

2. Add beer. Mix well to make sure there are no lumps.

3. Rest batter for 30 minutes. This allows Besan to swell and absorb all the flavors.

4. Stir again before using.


Yogi's Notes

1. The thicker batter will create a thicker coating. For desired coating, adjust the thickness by adjusting the amount of Besan or water.

2. Batter may be stored in the refrigerator for one week.

3. Always let the batter come to room temperature before using for frying purposes. After, it has reached the room temperature, you may have to red-adjust the thickness of batter with water or Besan.


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