Choosing a Commercial Wet Grinder
Idli and dosa batter turns out best when rice and urad dal are ground on stone, which keeps the batter cool and gives a soft, fluffy result. A commercial wet grinder does this in large batches for South Indian restaurants, canteens, hostels and caterers.
Tilting or conventional?
- Tilting grinders tip forward to pour out the batter, so staff do not lift a heavy drum. They suit bigger batches and busy kitchens.
- Conventional grinders have a removable drum and are simpler, suited to smaller batches.
Also decide
- Batch size: how much batter you make per day.
- Power supply: larger grinders may need three-phase power.
- Drum: a stainless steel drum is easier to clean.
Soak ingredients properly and do not overload the drum, both affect batter quality and motor life.