How To Use A Wet Grinder For Knead Dough
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A wet grinder is used to prepare batters and dips but can be a great tool for kneading dough. This multipurpose appliance can ensure reliable outcomes with time reduction and minimal work. This grinding action develops the gluten in the flour faster than hand kneading.

You may get the ideal soft kneaded dough for a variety of Indian breads, such as puris, parathas, and chapatis, by using this appliance. Imagine working with it in the kitchen and getting the work done in a fraction of the time.

Choosing The Right Wet Grinder

For effective dough preparation, selecting the appropriate wet grinder is essential. Choose a model with an atta kneader attachment made especially for the purpose. Models that meet this criteria are available from popular brands like Usha. Verify that the wet grinder's capacity meets your needs. Furthermore, make sure the grinding stones are firm and won't deteriorate easily with repeated use. Additionally, a strong motor is necessary; it should prevent the overheating of the appliance.

Ingredients Preparation

Measure whole wheat flour (atta) to make chapati or paratha dough based on your needs. For example, take two cups for a small family. Add the flour with salt (about ½ teaspoon) to taste. Adding oil to the blend will improve the texture and add to softness. Use warm water when kneading the dough since it promotes better gluten development. Add water gradually to maintain the consistency.

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Using A Wet grinder

Follow the manual instructions to assemble the attachments before. Fill the bowl of the wet grinder with the prepared flour mixture. With the machine running at a low speed, slowly pour in warm water. It's crucial to add the water gradually until you get the right consistency rather than adding it all at once. Periodically stop to scrape down any flour that has become trapped on the bowl's sides or bottom may be necessary.

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Dough Consistency

The dough should be soft, elastic, and smooth. You can either add a bit more flour or adjust the water to adjust the consistency and only add oil after scrapping the sides. Knead for 8 to 10 minutes, or until the dough comes together. Remove the dough from the grinder after completion then shape it into balls which can be rolled into parathas, roti, and puri.

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Storing Of Dough

Let your kneaded dough rest at room temperature for 20 to 30 minutes. After you have prepared the parathas, you can store the remaining dough in an airtight jar in the refrigerator.