A traditional stone grinder (often called a *stone mill* or *hand grinder*) is a manual tool used for grinding grains, spices, nuts, or other food items into flour or paste. Here’s a basic guide on how to use one:
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Parts of a Traditional Stone Grinder
1. Base Stone (Lower Stone) – Fixed and usually larger, with a slightly concave surface.
2. Top Stone (Upper Stone) – Smaller and movable, often with a handle for rotation.
3. Hopper (Optional) – Some grinders have a small opening to feed grains/spices.
4. Hand Crank or Handle – Used to rotate the top stone.
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How to Use a Manual Stone Grinder
# 1. Setup
– Place the grinder on a stable, flat surface.
– Ensure both stones are clean and free of debris.
# 2. Loading Ingredients
– If there’s a hopper, add small amounts of grain/spices at a time.
– For wet grinding (like idli/dosa batter), sprinkle water occasionally.
# 3. Grinding Process
– Hold the handle firmly and rotate the top stone in a circular motion.
– Apply gentle pressure for fine grinding; less pressure for coarser results.
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d material will collect around the edges—scrape it back if needed.
# 4. Adjusting Fineness
– For finer flour, grind multiple times or adjust pressure.
– Some grinders allow slight gap adjustments by lifting the top stone.
# 5. Cleaning & Maintenance
– Brush off excess flour with a dry brush.
– Avoid soap if possible; wipe with a damp cloth and dry thoroughly.
– Store in a dry place to prevent moisture damage.
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Tips for Best Results
✔ Use dry grains for flour grinding (wheat, rice, millet).
✔ For nut butters or pastes, add oil/water sparingly to aid grinding.
✔ Rotate slowly and steadily—rushing may heat the ingredients.
✔ Periodically check stone alignment to ensure even grinding.
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Common Uses
– Making whole wheat flour (atta), cornmeal, or rice flour.
– Grinding spices like cumin, pepper, or cinnamon.
– Preparing traditional pastes (e.g., sesame tahini, almond butter).
– Making dosa/idli batter in South Indian cuisine.
Would you like recommendations for specific types of stone grinders?