If you are a millennial, chances are high that you must have seen your grandparents using sil batta (metate and mano or grindstones) to turn raw ingredients into a coarse paste. It used to look so much fun but the apparatus used to be quite heavy. Just the stone that grinds ingredients is heavy enough that you cannot lift it with a hand. This Chutney Day, to be celebrated on September 24, 2024, Slurrp is looking at how the traditional stone grinders have evolved into advanced machines.
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The stone grinder was a traditional tool that was used to make chutneys, spreads, flours, and batters. There was an attukal in which a huge stone had a hole in the middle in which an iron rod with two stone discs was placed. Ingredients were added in the hole, the rode was moved in circular and semi-circular motions to prepare a perfect blend. Chakki is another type of stone grinder that you can find even today. It is used to prepare a variety of flours.
Evolution Of Stone Grinders In India
These existed before the 1960s and were spotted even in the late 2000s (Gen Zs must have seen them too). However, the evolution of wet grinders began when electric versions came out in the 1960s. P. Sabapathy, a Tamil Nadu-based entrepreneur is credited for this revolution in the kitchens. You had to feed the ingredients to it and the motor rotated grinding stones so that a person did not have to use their muscle strength.
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In the 1980s, the grinders had a single stone attached to the motor that efficiently turned hard ingredients like lentils, grains, and vegetables into batters and spreads. From the 1980s to the 1990s, the tilting grinders allowed people to tilt the drum to pour ingredients without removing the grinding stones.
In the 2000s, kitchens became modern with tabletop wet grinders that were compact but user-friendly with a small motor and two small rolling stones. In 2010, kitchen appliances became advanced as they consumed less power and offered quicker grinding than before. New modifications also changed how these wet grinders looked. Alloy-based stones, lighter steel parts, and food-grade plastics took over heavy and traditional parts.
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From 2020 onwards, it is all about innovation. Big brands are running after making the appliances smart and hands-free. Now, many grinders come with auto-shut off to save energy and prevent overheating of the motor. They have times so that you can attend to other tasks in the kitchen while the appliance makes chutney, idli-dosa batters, and flours for you.
How Has The Evolution Of Wet Grinders Revolutionised Indian Kitchens
The evolution of wet grinders has not only made it easy for people to work around the kitchen but also accelerated the turnaround time. Imagine if traditional grinders were being used in community kitchens and hotels feeding hundreds of people. The preparation for dinner would have to begin at dawn, yet there would have been no guarantee that chefs and cooks would have been able to cater to the requests for different Indian foods.
Modern-day appliances have made it easier. You add the ingredients, follow the instructions, and switch on the appliance. In no time, you have powdered spices, batter for various delicacies, several kinds of chutneys for the feast, ground coffee for an absolute indulgence, and whatnot.
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Arun Kumar, Executive Chef at Araiya Palampur, Himachal Pradesh, said, “Investing in a good grinder is essential for any chef. It allows greater control over flavour profiles, enhances overall quality of dishes, and opens doors to endless culinary creativity.”
Stone Grinders Vs Wet Grinders: How Do They Impact Taste
Weighing in on stone grinders vs modern wet grinders, Chef Upender Gupta, Sous Chef at The Orchid Hotel, Shimla, Himachal Pradesh, said, “In rural areas, some people still use the traditional mortar and pestle, which takes a lot of time, but the taste is truly authentic and rich. With wet grinders, the process is much faster, and the taste is still very good—just slightly different compared to traditional methods. It might lack a little of the texture or flavour depth that the manual grinding brings, but overall, it’s still delicious.”
Chef Arun Kumar added that electric grinders can generate heat because of the high speed of the motor and alter the aroma and taste of ingredients. He added, “While traditional stone grinders preserve flavours better, modern appliances can handle large quantities of grinding.”
Slurrp asked both the chefs if they would ever use the traditional grinders. Chef Upender Gupta said that it is practically not possible to work with conventional grinders today because of the convenience that modern appliances bring to the table.
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However, Chef Arun Kumar added that many home cooks and chefs enjoy revisiting traditional stone grinders because of the culinary experience and their cultural significance. He also said that if someone likes to experiment with different textures and is looking for sustainable equipment, they might have the traditional ones gracing their kitchens besides modern and advanced appliances.