Batter

To get the shatteringly crisp, just barely coated, not-clumpy texture of good tempura, the batter must be thick enough to coat the item you are dipping but not so thick as to distract from what’s inside. The hydration of chickpea flour can vary from brand to brand, bag to bag, and season to season. To tell whether you have the right viscosity, dip your finger in the batter and hold your finger up vertically. The batter should coat your finger but be thin enough to see the contours of your n