Ammikal is a kitchen utensil used for processing different foods in Indian cuisine. It has a flat stone and a grinding stone which is like the chappati roller (only much bigger and heavier). The roller is held with both the hands on the side and rolled over the item on the flat stone. Depending on the consistency required, the pressure applied is varied. Grinding on this can be both wet as well as dry.
It is called Silbatta in Hindi and ammikallu/ammi in Tamil/Malayalam. This stone is used in wedding rituals also in several parts of India.
In South Indian traditional cooking, this grinding stone was used for preparing chutneys and spice mixes. At times, it was used for grinding soaked lentils for dosa, vada or papadum.
A small stone was also used for crushing small amount of spices like pepper, cumin etc. The flat stone was the base on which this small stone was used for powdering the spice. This small stone had a flat side and the rest would be round.
It is said that this implement existed as far back as 2500 BC. An excavated specimen considered to be of Indus valley civilisation is one of the exhibits in the National Museum of History, Delhi.
It must be mentioned here that the flavour that is obtained by grinding or powdering on this stone is unique and cannot be beaten by any mixer/grinder.
An amazing implement which is used even today in several households in India!
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