Wet Grinder vs Mixer Grinder: Differences and Best Uses

A wet grinder grinds soaked rice and dal slowly between stone rollers. It makes smooth, fluffy idli and dosa batter in large batches, and it keeps the batter cool. A mixer grinder uses fast-spinning blades and does many more jobs: chutneys, masalas, smoothies, lassi and small batches of batter. If you make batter every week for a family, a wet grinder is the better tool. If you want one machine for daily cooking, a mixer grinder is the better choice.

This guide explains what a wet grinder is, what a wet grinder is used for, how it differs from a mixer grinder, and how to get good batter from a mixer grinder if that is the machine you already own. It also covers the everyday use of a grinder in the kitchen.

What is a wet grinder?

A wet grinder is a kitchen machine with a drum, usually made of steel, and two heavy stone rollers inside it. A motor turns the drum or the rollers slowly. You add soaked rice, dal and water, and the stones crush and fold the mixture into a smooth batter.

It is a South Indian kitchen staple, since it was designed for idli and dosa batter. Home models are sold by drum size, such as 1.25 L for one or two people and 2 L or more for a family. Compared with a mixer grinder, the motor is often low wattage and the stones turn slowly.

What are the uses of a wet grinder?

•       Idli and dosa batter: the main job, in batches big enough for a week of breakfasts.

•       Vada and uttapam batter: thick, smooth batters made from urad dal.

•       Rice and dal paste: for dishes like appam and pesarattu.

•       Chutney and coconut paste: many models also come with a coconut scraper.

•       Dough: some models include a dough kneader attachment.

A wet grinder is not meant for dry spice powders, juices or smoothies.

What is the difference between a wet grinder and a mixer grinder?

Which gives better idli and dosa batter?

For soft, fluffy idlis, a wet grinder usually wins. The stones turn slowly, so the batter stays cool. Heat from fast blades can warm the batter, which may affect how well it ferments. The stones also fold air into the batter as they grind.

A mixer grinder can still make good batter, with a little care, especially for dosa and for small batches. Many families make idli and dosa batter in a mixer grinder every week. The difference is small when you follow the tips below.

How to make good batter in a mixer grinder

•       Soak well. Soak rice for 4 to 5 hours and urad dal for 3 to 4 hours so they grind easily.

•       Use cold water. Add cold water in small amounts. Ice-cold water helps keep the batter cool.

•       Grind dal first, until it is light and fluffy, then add the rice.

•       Work in small batches. Fill the jar to about half, not to the brim.

•       Use pulse or short runs. Grind for a minute or two, stop, scrape the sides and repeat. This keeps the motor and the batter from heating up.

•       Use the right jar. The larger dry and wet jar suits batter.

•       Combine the batches in a large bowl and mix gently before you set the batter aside to ferment.

•       Rest the motor. Give it a break between batches, and check the stated continuous run time.

Our guide to understanding your mixer grinder has more on jars, blades and motors.

Use of a mixer grinder in the kitchen

Where a wet grinder does one thing very well, a mixer grinder does many. Daily uses include:

•       Grinding masalas, spices, and dry ingredients to powder.

•       Making chutneys, such as coconut, mint and tomato. For ideas, see our summer chutneys.

•       Blending smoothies, lassi, shakes and soups.

•       Grinding wet pastes for curries, such as ginger, garlic and onion.

•       Making batter in small and medium amounts.

•       Juicing, with a juicer jar, in models that have one.

Which one should you buy?

For daily cooking, our mixer grinders cover chutneys, masalas, smoothies, lassi and small to medium batches of batter in one compact machine. The Chefspecial Kitchen Genie can grind for up to 35 minutes without overheating, and its 5-year motor warranty covers the motor you will lean on most, which makes it a good fit when batter is one job among many. If you make very large batches every week, a wet grinder is a useful add-on.

Our Compact Geenie 3 Jar Mixer Grinder is a 400W model with three jars, priced at ₹2,499, with a 2-year warranty on the product and the motor. Our Chefspecial Kitchen Genie is a 750W model with a copper motor, 0.4 L, 1 L and 1.5 L jars and up to 35 minutes of continuous grinding. It has a 5-year motor warranty and a 2-year product warranty and is priced at ₹6,799. See the full range of mixer grinders, including 750W models. Not sure whether you need a blender? Read blender vs mixer grinder.

FAQs

Q: Is a wet grinder better than a mixer grinder?

A: For idli and dosa batter in large batches, yes. For everything else, such as masalas, chutneys, smoothies and juices, a mixer grinder is more useful.

Q: Can I make idli batter in a mixer grinder?

A: Yes. Soak the rice and dal well, grind in short runs with cold water, and work in small batches. The batter may be slightly less fluffy than from a wet grinder.

Q: Does a wet grinder use more electricity?

A: Not necessarily. Many home wet grinders have a low-wattage motor, but they run for longer. Use watts divided by 1000, multiplied by hours, to compare the two.

Q: Can a wet grinder grind spices?

A: No. A wet grinder is built for soaked ingredients and pastes. For dry spices, use a mixer grinder.

Q: Why does the batter from a mixer grinder get warm?

A: The blades spin fast and add heat. Cold water, short runs and small batches keep the temperature down.

Q: How much counter space does a wet grinder need?

A: More than a mixer grinder. A wet grinder is heavy and has a wide drum, so plan a permanent spot or a place to store it.