A traditional stone mill is used to grind grains like wheat, ragi etc., using two large, heavy stones. This process has been around for thousands of years and is still used by some people today. The mill has two main parts: the top stone, called the "runner," and the bottom stone, known as the "bedstone." The runner stone spins over the bedstone, crushing the grain between them.
How Does It Work?
- Cleaning the Grains: Before milling, the grains are cleaned to remove any dirt or unwanted bits.
- Grinding: The cleaned grains are fed into the millstones. As the runner stone turns, it grinds the grains into flour(ex: ragi) or broken consistently(ex: urad dal) based on your needs .
- Sifting: In this step the ground content is transferred to a sifter and sifted.
- Ready to Use: The freshly milled flour is now ready to use in your favorite recipes.
Why Choose a Stone Mill?
Stone mills have some unique benefits:
- Nutrient-rich flour: Because the grinding process is slower and cooler, more nutrients are preserved in the flour compared to modern methods.
- Better flavor: Flour from a stone mill often has a richer, more natural taste.
In a world dominated by modern technology, traditional handmade stone mills offer a refreshing alternative. They promote a connection to tradition, preserve nutrients, and support artisanal craftsmanship. Whether you're a food enthusiast, a historian, or simply someone who appreciates the beauty of traditional practices, stone milling is worth exploring.