Test method
How we test mixer grinders
The uses we score and the tests we run on every mixer grinder: idli batter, dry masalas, noise, motor heat and low-voltage running.
Every mixer grinder we review goes through the same uses and tests below, in a home kitchen, on the unit we bought or borrowed. That is what makes the scores comparable: an “A” for idli batter means the same thing for every mixer on the site.
Each test result in a review links back to the matching test on this page.
What we score
- Idli and dosa batter
- How quickly and smoothly it grinds soaked rice and urad dal into batter, and whether it can do a family-sized batch without stopping.
- Dry masalas
- How fine a powder it makes from hard whole spices like cinnamon, pepper and dried chillies, and how much is left coarse.
- Chutneys
- How evenly it handles small, wet loads such as coconut and coriander chutney in the smallest jar.
- Juices and smoothies
- How smooth it blends fruit and milk, and how well the juicer jar (if any) separates pulp.
The tests
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Idli batter, 1 kg batch
We soak 750 g of idli rice and 250 g of urad dal for six hours, then grind them in the largest jar following the manual's batch limits. The clock stops when the batter passes our smoothness check. We run it three times and report the median.
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Dry masala, 100 g
We grind 100 g of a fixed whole-spice mix in the dry jar at top speed and stop when at least 90% passes through a fine kitchen sieve. Three runs, median time.
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Noise at top speed
We measure A-weighted sound level 1 metre from the jar, at counter height, with the large jar half full of water at top speed. We take the average over 30 seconds.
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Motor heat after three batches
We grind three 1 kg batter batches back to back with one minute between them, then measure the hottest point on the motor housing.
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Runs on a 180 V supply
We run the dry masala test on a supply held at 180 volts, the low end of what many Indian homes see in summer evenings. Pass means it finished at full speed without stalling or tripping.