How To Use Wet Grinder To Cook

A wet grinder is referred to as a tool used for either abrasive cutting of hard materials or to grind food grains to produce a paste or a batter. It uses fluid for lubrication while abrasive cutting, whereas, it uses water to produce the paste out of combined food grains. There are 3 types of wet grinders available in the market, namely-

  • Regular wet grinder: Meant for handling large quantities.
  • Table top wet grinder: Is mainly for domestic use and are portable
  • Tilted wet grinders: Come with a feature that enables you to lift them to remove the container.

Well, it is no secret that the essence of great food, especially in India, relies substantially on the finely mixed spices that are obtained by grinding combined food grains in a wet grinder to form a paste or powder. Although we have a mixer grinder, blender(smoothie blenders or hand blenders), etc, serving their purpose to our kitchen tirelessly every day, they lack the consistency in their results that are required for various dishes, which in return affects the overall taste of the recipe.

In early times, people would turn to a saddle quern to get their job done which, however, took a lot more time to prepare the paste or powder. With modern technological innovation, wet grinders use different types of blades and scrappers to grind and paste food grains thoroughly in no time, and are hassle-free and easy to use.

How To Make Idli Batter Using Wet Grinder

To make idli, you first need to prepare the batter in a wet grinder. Here’s the thing: unlike dosa, idli cannot be made after the batter ferments. The batter becomes thick after fermenting and therefore, you must add some water to dilute it and bring in the perfect consistency. Though it’s a personal preference, it is suggested to stop grinding the batter when the consistency is between coarse and fine. Usually, it is better to soak the ingredients in the morning and grind them in the afternoon or evening so that the batter ferments overnight and will be ready by the next morning.

Ingredients

  • 4 cups of Idli Rice
  • ¼ tsp of Fenugreek Seeds
  • 1 cup of whole Urad Dal
  • 2 and ½ tsp of Salt/according to taste
  • Water-according to requirement

Methods

Step 1: Firstly, wash the idli rice thoroughly before soaking them in water for at least 6 hours or overnight.

Step 2: Similarly, wash urad dal and fenugreek seeds together and let them soak in water overnight.

Step 3: Drain the water and wash them the next morning.

Step 4: Pour 1 cup of water into your grinder and turn the grinder on.

Step 5: Next, add urad dal little by little into the water and stop the grinder in between to scrape down the dal that sticks to the side of the grinder.

Step 6: Grind the dal until smooth and fluffy batter. You may add water if it becomes too thick.

Step 7: Transfer the batter into a different container and pour 2 and ½ cups of water into the grinder.

Step 8: Turn the grinder on and slowly start adding soaked idli rice in small portions. (Similarly scrape down the rice sticks to the side of the grinder).

 Step 9: Add salt to the rice batter and stop the grinder when the batter becomes smooth.

Step 10: Now, mix the urad dal paste and rice batter with your hand and let it sit at your kitchen counter overnight, covered with a slightly opened lid. Therefore, the batter will rise up the next morning and will be ready to make idli and dosa.

How To Use Wet Grinder and Millets To Make Batter

Millets have been a very popular staple diet in India since ancient times. Pearl millets, finger millets, little millers, etc are gluten-free and loaded with protein, fiber, vitamins, calcium, iron, zinc, etc. In India, many people usually prefer millets over traditional rice because they provide a healthy balance in the stomach and gut, promoting the elimination of waste, fighting constipation, gas, etc. it increases metabolism and monitors the healthy functioning of kidneys and liver. They reduce blood pressure levels, the risk of diabetes, and are environment-friendly and super heart foods.

How To Make Foxtail Millet Idli Batter

Ingredients

  • 200 grams of Foxtail Millets.
  • 80 grams of Raw Rice
  • 80 grams of Urad Dal
  • 1 and ½ tsp of Fenugreek Seeds

Methods

Step 1: Firstly, wash and soak the millets with the rice for at least 4 hours.

Step 2: Similarly, wash and soak urad dal with fenugreek seeds for 4 hours.

Step 3: Grind them both separately and make sure the batter is not too smooth.

Step 4: Combine the batter to add salt and left it overnight to ferment.

Step 5: Pour in idli steamer and serve with chutney.

How To Make Pearl Millet Dosai Batter

How To Make Pearl Millet Dosai Batter

Ingredients

  • Pearl Millet – 2 cups
  • Urad Dal – ½ cup
  • 1 tsp Fenugreek Seeds
  • Salt to taste

Methods

Step 1: First, wash and soak fenugreek seeds, millets, and dal together to obtain a mild coarse consistency batter.

Step 2: Add salt to taste and allow fermenting overnight. Your batter will be ready to cook.

How To Make Mixed Millets Adai Dosai Batter

How To Make Mixed Millets Adai Dosai Batter

Ingredients

  • ½ cup Kodo Millet
  • ½ cup Foxtail Millet
  • ¼ cup Thoor Dal
  • ¼ cup Channa Dal
  • 1 tbsp Moong Dal
  • 1 tbsp Urad Dal
  • 2 pieces of Tamarind
  • 4-6 pieces of Dry Red Chillies
  • 2 tsp Fennel Seeds
  • 204 sprigs Curry Leaves
  • ¼ cup chopped Small Onion
  • Moringa leaves (optional)
  • Salt to taste

Methods

Step 1: Wash and soak everything without salt and chopped onions for 4 hours.

Step 2: Then, grind the batter to a mild coarse consistency.

Step 3: Add onions and salt and leave it overnight for fermenting.

Step 4: Add a few Moringa leaves to the batter to add flavor.

Conclusion

Thus, a wet grinder helps in fats and effective grinding, and can also operate for a long period of time constantly. It is used to grind products into a smooth batter, which enhances the overall beauty of a dish. Also, wet grinders are easier to maintain and take care of (check how to clean and maintain your wet grinders), thus, making them a complete package deal and convenient to use.

Akanksha is a fond food critic and a wellness enthusiast, aiming to always look on the brighter side of life. Aligning with her interests, she has pursued a masters in hospitality and hotel management. She believes that the effects of ageing can be significantly controlled if we monitor the quality of our food accurately. Through this blog, it’s her aim to share what she’s learned through the years across these domains. Follow her on Facebook

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