We are a household that does not eat light breakfast. My husband does not feel satisfied with a bowl of cereals or flakes. The lightest I might cook would be upma on many days. However, having a prepared batter to steam some idlis or spread nice crisp dosais is such a comfort, especially in my home.
For until my late teens, my mother did not insist on a wet grinder - a heavy duty appliance for tough grinding! She had a domestic help who did the grinding on the traditional mortor, we call attukkal or kallural. We were asked to lend a hand sometimes too. In fact, during holidays in our grand parents home, these were considered fun activities for girls and boys alike!
I too made do with my mixer grinder for many years. Finally when I had to entertain guests, grinding with the mixie was a task, that I decided to purchase a wet grinder and am happy that I did.
I put this to use quite often for all types of batter grinding and on one such day, I took some pictures of the process.....and sharing them through this post.
The pictures below show the soaked rice being processed to a batter for the sevai / shavige or string hoppers that was the picture of last week.
The picture below is a view from the top....the drum revolves in a clockwise motion, the stones each rotate on an axis and the ingredient that has been dropped in is crushed and ground to a batter. The hand on the side regulates the flow of the ingredients being ground.
Capturing motion was fun!
Half way through the process, some grains have been stuck to the face of the roller stone.
I had not expected to see grains of rice when the batter is almost ready.
Near end....a thick batter which will eventually be diluted with the water that will be used to clean the drum and the stones.
Small portions of batter flying off the roller stones and casting shadows in the batter and reflections on the inner walls of the drum go unnoticed unless you are taking pictures.
Sending these to Susan's Black and White Wednesdays - A weekly Culinary Photo Event.