A Return to Tradition

In our fast-paced world, it's tempting to use high-speed blenders, but stone grinding remains the undisputed king of batter preparation.

Heat is the Enemy

High-speed metal blades generate significant heat through friction. This heat can kill the beneficial bacteria needed for fermentation and alter the flavor profile of the lentils. Stone grinders crush the ingredients slowly, keeping the batter cool.

Superior Aeration

The heavy stones slowly massage the urad dal, incorporating air naturally. This results in a highly aerated, fluffy batter that rises beautifully during fermentation.

Unmatched Flavor

The slow crushing action extracts the natural oils and flavors from the grains without oxidizing them. This is why stone-ground batter from Chaithram Foods tastes just like the authentic, homemade batter of yesteryears.