Only powerful blenders can successfully grind both wet and dry ingredients to any degree. But unless you’re making those more than once a week, a small food processor or spice grinder will do just fine.Īnd while a food processor is great for coarse pastes of ginger, onions, and garlic, a blender will render a much finer paste. And the powerful food processor known as a wet grinder is great for turning soaked dal and rice into batters for idli and dosa, pamelak52 says. Meanwhile, pamelak52 uses a Magic Bullet blender for everything her mother-in-law has used it to make powders, pastes, and chutneys. Still, Kulfi thinks a coffee grinder is best-just adjust the grind time, depending on how coarse or fine you want your powder. A grinder is effortless compared to the mortar and pestle, but as Gio points out, a mortar and pestle delivers a grind with a coarser texture, which for some recipes is desirable. They don’t take up a lot of space, are pretty easy to clean, and get the job done, emu48 says. Which is more effective? What do cooks in India use?Ī lot of Chowhounds regard a blade coffee grinder as an indispensable grinder for all spices, including Indian dry mixes like garam masala. What’s the best gadget for grinding whole spices and spice pastes for Indian cooking? Chowhound makf1127, a student of Indian cooking, has watched chefs use blenders and food processors.
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