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Among the structured systems, the batter of shellac oleogel came closest to mimicking the batter consistency of shortening reference (albeit with a relatively lower hardness).
Add some water, if required, to get Dosa batter consistency.
Try rice flour for good batter consistency and final texture.
You may need more water when using amaranth flour to get the best batter consistency.
After 10 minutes, the batter consistency is thick and you can see the bottom.
Add a little water or flour to form a batter consistency.
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Mix in the rest of the liquid, until you have a batter the consistency of single cream.
Mix until you have a smooth, batter-like consistency.
Add enough milk to make a thick batter about the consistency of sour cream.
That, according to my mother, gave the batter its correct consistency.
Slowly add the water until you have a thin, lump-free batter, about the consistency of single cream.
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