Quick Batter Recipes & Techniques

When working with Quick Batter, a fast‑preparing batter used for dishes like dosa, pakora, and pancakes. Also known as instant batter, it lets home cooks skip long fermentation while still getting light, airy results.

One of the most common forms of a quick batter is Dosa Batter, a rice‑and‑lentil mixture traditionally fermented overnight. To speed it up, cooks add Baking Soda, a leavening agent that creates bubbles when heated. The soda reacts with the batter's natural acids, giving the dosa a soft, puffier texture without the wait.

Another shortcut is using Curd, plain yogurt that supplies live cultures and acidity. Adding curd jump‑starts the fermentation process, so the batter develops a tangy flavor in minutes rather than hours. This technique, often called quick-ferment, pairs nicely with a pinch of baking soda to balance the rise and keep the batter light. Together, these tricks let you whip up a quick batter for any recipe—whether you’re craving a crispy pakora, a fluffy pancake, or a classic South Indian dosa.

What You’ll Find Below

Below is a hand‑picked collection of articles that dive deeper into each of these shortcuts. You’ll see why adding curd works, how much baking soda is ideal, and which instant‑ferment hacks deliver the best results. Use these insights to create quick batters that taste as good as the slow‑cooked originals, without the hassle.