Hawkins Futura Nonstick Dosa Tava Griddle, Инструкция по эксплуатации

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Figure C
Figure D Figure E
Figure F Figure G
Figure H Figure I
7
How to Grind
To grind is to crush into bits or fine particles by rubbing between two
hard surfaces. The traditional way to grind fresh herbs, dry spices, pulses,
coconut, rice etc. is to use grinding stones (a hollow or flat stone slab and
a stone roller called
sil batta
) or mortar and pestle. The modern and easier
method is to use any of the various electric mixers, blenders or grinders.
Dry spices
may be ground to a powder in a mortar and pestle, an
electric coffee grinder or other spice grinder and a mixer-grinder. Place
spices in grinder and operate machine until the spices are the required texture.
"Wet" ingredients
such as chillies, garlic, ginger, coconut and onions
– and whenever liquid is added – can be ground with a
sil batta
, in small
electric choppers, mixer-grinders or food processors. For small quantities
use the mixer’s small grinding attachment. Cut food into small pieces or
grate for easier grinding. When using an electric chopper, blend on high
speed about a minute. Stop. Stir the ingredients preferably with a rubber
spatula, scraping mixture from the sides of the jar. Continue electric mixing
at high speed, stopping the machine and stirring occasionally, until the
mixture is the desired consistency. Adding liquid enables chopped items
to become a smoother paste.
To grind batter for
dosa
and
uttapam in a mixer-grinder.
Depending on the quantity of batter to be ground and the capacity of the
grinder, it may be necessary to grind the rice/
dal
in batches.
1.
Fill the "wet grinding" jar no more than half with soaked rice and/or
dal
(according to the recipes). Close lid. Grind about 30 seconds. Stop. Grains
should be broken – grind a few seconds more if required. Stop. Scrape
inside of lid and sides of jar.
2.
The water required for grinding the rice/
dal
in the jar should be added
about
1 /
4
cup/60 ml at a time. Add
1 /
4
cup/60 ml water. Close lid. Grind
2 to 3 minutes beginning at low speed and moving to high. Stop. Scrape
inside of lid and sides of jar. Add
1 /
4
cup/60 ml water. Close lid. Grind
2 to 3 minutes. Continue grinding in the same way till the required water
is consumed and the batter is the required texture. To check the texture of
the batter: rub a small portion of batter between thumb and forefinger.
Batter for
dosa
should be smooth; for
uttapam
, the
dal
paste should be
smooth and the rice paste may be slightly coarser.
11.
Figures C to I illustrate
various steps in making
dosa
which are mentioned in the
relevant recipes.