Octagonal Stone Mortar and Pestle

Octagonal Hansraj Stone Mortar and Pestle

This octagonal stone mortar and pestle is carved from solid black Hansraj stone and is made for everyday Indian cooking. Home cooks know it as a kharal, khalbatta or kutne wala. The eight flat faces give your hand a firm hold, the heavy base stays put on the counter while you pound, and the deep bowl keeps spices inside instead of flying out. The pestle is cut from the same Hansraj stone as the mortar, so both wear evenly.

Why you will love it

Heavy natural stone body that does not slide or rock while grinding, so both hands stay free to work.
Octagonal outer shape with flat faces for grip, available from 6 inch up to a big size 24 inch.
Hard, dense stone with a smooth finish that resists chipping during daily pounding.
Hand grinding keeps the texture and aroma that an electric mixer flattens, which is why a chutney stone still beats a machine.
Suits kitchen use and Ayurvedic work alike: masala, pastes, herbs, Parad Sodhan and Bhavana.

How to use it

Put the mortar on a flat surface. Add a small quantity at a time, press and rotate the pestle to crush, then pound for a coarser cut. Use it as a stone masala grinder for cumin, pepper, cardamom and dry spices, as a chutney sil batta for coriander, mint, garlic and green chilli, and as a khalva yantra for herbs and Ayurvedic preparations. Wipe the bowl between two different pastes so flavours stay clean.

Size guide

Size	Dimensions (inch)	Bowl depth (inch)	Pestle length (inch)	Weight (kg)
6 Inch	6 x 3	2	5	1.5
8 Inch	8 x 3.8	2.8	6	4
10 Inch	10 x 4.8	3.6	8	5.5
12 Inch	12 x 5.2	4.2	10	12
14 Inch	14 x 6.5	5	12	18
16 Inch	16 x 7	5.3	13	25
18 Inch	18 x 8	6.1	15	34
20 Inch	20 x 8.3	7	16	42
22 Inch	22 x 9.3	7.8	18	55
24 Inch	24 x 10.5	8.6	20	68

First-time seasoning, required before first use

This piece is not pre-seasoned. Season it once before you cook with it.

Step 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.
Step 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.
Step 3: Grind garlic, cumin and water to a paste. This removes the stone smell.
Step 4: Rinse with water only. The mortar and pestle is now ready to use.

Care

Wash with plain water only. No soap, no detergent, no dishwasher. Scrub stuck masala with a brush or a pinch of rock salt, then air dry fully before storing so the stone stays dry.

Handcrafted in Bihar

Each hamam dasta is shaped by hand by artisan families in villages of Bihar, India. Because it is natural stone, colour and grain vary slightly from piece to piece, so your okhli will not look exactly like the photo.

Frequently asked questions

Does this stone mortar and pestle need seasoning before first use?

Yes. It is not pre-seasoned. Rinse it with water, grind raw rice paste 2 to 3 times until the mortar turns grey, then grind garlic, cumin and water to remove the stone smell, and rinse with water only.

Which size should I choose for a home kitchen?

For small daily chutney and spices the 6 Inch or 8 Inch is easy to lift at 1.5 kg and 4 kg. For a regular family the 10 Inch or 12 Inch gives a 3.6 to 4.2 inch bowl depth. Sizes 14 Inch and above are big size pieces for joint families, bulk masala and Ayurvedic work.

What is a kharal or khalbatta called in English?

It is simply a mortar and pestle, also sold as a stone grinder or pathar ka khalbatta. In different regions it is called kutne wala, sil batta, okhli, hamam dasta, kundi sota or rubbu rolu.