Grinding dosa batter on traditional granite wares, such as a stone grinder or hand-operated wet grinder, has been a common method in many Indian households for centuries. Here's how it's typically done and why it's valued:
Process of Grinding on Granite Wares
1. Preparation of Ingredients:
Soak rice and urad dal (black gram) separately for a few hours or overnight, depending on the climate.
Some add fenugreek seeds to the dal for flavor and fermentation.
2. Setting up the Stone Grinder:
Traditional grinders consist of two granite stones: a base stone and a rolling stone or pestle.
The soaked ingredients are placed on the base stone.
The rolling stone is manually rotated or pushed to crush and grind the ingredients.
Add water gradually to ensure smooth grinding and to maintain consistency.
Grind the urad dal first until it becomes fluffy, followed by the rice until it's slightly coarse.
4. Mixing and Fermentation:
Combine the ground dal and rice.
Allow the batter to ferment overnight in a warm place.
Advantages of Granite Wares for Grinding
Preserves Authentic Taste: The slow grinding process enhances the flavor and texture of the batter.
Even Grinding: Granite ensures uniform grinding, resulting in a consistent batter.
Retains Nutritional Value: The low heat generated during grinding helps preserve nutrients.
Durability: Granite stones last for decades with minimal wear.
Clean the stones thoroughly before and after use to prevent residues from sticking.
Avoid overloading the grinder; work in small batches for smoother grinding.
Ensure the stones are well-maintained and not chipped.
Grinding dosa batter on granite wares is labor-intensive but delivers unparalleled texture and taste, often preferred over modern electric grinders for authentic South Indian dosas.
