GRINDING INSTRUCTIONS
IDLI, DOSA, UTTAPPAM, APPAM, PESRATTU & VADA:
Use Dry & Wet Grinding Jar
1. Soak Rice / Dal for 4 to 5 hours as required.
2. Drain water from ingredients.
3. Minimum - Upto Blade level at least.
Maximum - 0.40 litre (1.50 litre Jar)
0.30 litre (1.00 litre Jar)
DO NOT EXCEED ABOVE QUANTITIES AS THE MOTOR WILL
GET OVER LOADED OR THE BATTER WILL GET HEATED UP.
4. Run on Speed 1, adding water gradually through Dome Lid.
5. If material sticks to the sides of the Jar, stop & stir using Stirrer.
Run again on Speed 1.
6. Ensure free circulation by adding enough water.
7. Stop and stir when necessary and run again on Speed 1.
8. Do not allow batter to get heated up.
9. Do not add too much water, where thick paste is required.
10. Grind twice if quantity is more.
NOTE: While tough wet grinding, air bubbles may go inside the paste
& the Blade will rotate empty. The noise will be heavy. If so stop,
stir the paste & restart.
MINCING MEAT, GRATING VEGETABLES:
1. Trim fat from meat & remove all bones.
2. Cut meat into 1” cubes.
3. Fill up to Blade Level only.
4. Inch 10 to 20 times or till material is minced / grated.
5. Repeat if quantity is more.
COCONUT CHUTNEY, TOMATO & ONION CHUTNEY,
CORIANDER & MINT CHUTNEY, ETC:
Use Chutney Jar
1. Always put leaves first, then chillies, tamarind & finally big pieces,
like coconut, into Jar.
2. Then add other ingredients.
3. Inch 5 to 7 times to powder ingredients.
4. Then add water as required.
5. Grind on speed 1.
6. For large quantities, use Dry & Wet Grinding Jar,
inch and run on Speed 3.
CHILLI POWDER (MOLAGAI PODI), DHANIYA JEERA POWDER,
CURRY LEAF POWDER, ROASTED COFFEE POWDER,
SAMBAR / RASAM POWDER, ETC:
Use Chutney Jar
1. Ensure Blade, Jar Dome and Ingredients are totally dry.
2. Run on Speed 1.
3. For Sambar / Rasam Powder, use Big Jar and run on Speed 3.
5
Note :
1. Use the Mincer Blade for mincing operation only.
2. Operate in ‘Pulse’ mode only when using the
Mincer Blade.
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