Reddit reviews Ultra Dura+ Table Top 1.25L Wet Grinder with Atta Kneader, 110-volt

>Get a Vitamix. Problem solved.

I am not talking about nut butters but even the mighty Vitamix (I have an Omega which is similar) does not come remotely close to a stone based wet grinder.

At least when it comes to wet grinding lentils and raw rice into the smoothest possible paste. Which is needed to make Indian crepes aka dosa and fluffy dumplings aka idly.

In my humble opinion, the stone on stone grinding action just cannot be beat, at least for these specific hard grinding purposes. There is also way too much heat generated by the Vitamix.

But heavy caveat: I am not at all sure if a stone grinder like this can be used for nut butters.

No, I bought it https://www.amazon.com/Ultra-Dura-Grinder-Kneader-110-volt/dp/B00AFR0ILE. Here's mine mine and the stones inside. I bought it months ago and I still haven't used it yet so I can't tell you if it worked great with hummus or not. :/


Here's a YouTube video making some kind of paste: https://youtu.be/O9hnlNjBDho

I'm a chef and baker. Here's my 2 cents.


The flour milling process in India is VERY different than in the USA. The same holds true for European flours. Make traditional pizza margherita with super expensive Italian 00 flour and you'll discover the difference first hand. 00 flour is the cheapest all purpose flour in Italy, and a premium super expensive flour in the USA. It's expensive because US millers won't follow traditional Italian milling procedures. So it has to be imported.


Indian millers use grinding stones that operate at low speed and low temperatures. The process does not destroy the fatty oil in the wheat germ. PRO: The milled flour has a deep, rich, earthy flavor (Imagine 10x the flavour of brown roux). CON: The flour has most of the bran and extremly uneven grain size. This means the flour won't gel (bake) evenly. It's impossible to make products that rely on gel foam structure (fluffyness/softness) to transport flavor.


In addition most Indian households use a low-torque electric grinder to grind flour at home. Really good flavor, but wildly varying grain size. This non-standardization means recipes cannot be distributed in writing (cup measurements for both dry and liquid are completly meaningless). The only way to learn the correct ratio is to physically feel the dough by squishing it really hard. This rough handling (passed down from grandma) means home cooks never learn how to make cakes/pastry properly.


This is just the flour. The other ingredients differ from their US equivalents as well. Read my recommendations to /u/IndianPhDStudent for more in-depth detail.


Therefore, bad pancakes.