Surti Locho is a popular steamed snack from Surat, Gujarat, known for its soft texture and flavorful spices.
Ingredients
For the batter
- 1cupchana dal (Bengal gram)
- 1/3cupurad dal (split black gram)
- 2tbsppoha (flattened rice)
- 2tbspyogurt
- 1tspginger-green chili paste
- 1/4tspturmeric powder
- 1pinchasafoetida (hing)
- 1tspoil
- 1/4tspbaking soda
- Salt to taste
For the Locho masala
- 1tbspred chili powder
- 1tspblack salt
- 1/2tspblack pepper powder
- 1tsproasted cumin powder
For serving
- Sev (crunchy chickpea noodles)
- Chopped onions
- Chopped fresh coriander leaves
- Green chutney
- Lemon wedges
How to make Surti Locho
Preparation
Rinse the chana dal and urad dal thoroughly and soak them separately in water for 5-6 hours.
Rinse the poha and soak it in water for about 10 minutes before grinding.
Grinding the batter
Drain the soaked dals and poha.
In a blender, combine the dals, poha, and yogurt. Grind to a slightly coarse paste, adding water as needed to achieve a thick batter consistency.
Fermentation
Transfer the batter to a large bowl.
Add ginger-green chili paste, turmeric powder, asafoetida, and salt. Mix well.
Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight.
Steaming
Once fermented, stir the batter gently.
Add oil and baking soda to the batter, mixing lightly.
Grease a steaming tray or plate with oil.
Pour the batter into the tray, spreading it evenly.
Steam the batter in a preheated steamer for about 10-12 minutes or until a toothpick inserted comes out clean.
Serving
Scoop the hot Locho onto a serving plate.
Sprinkle the prepared Locho masala over it.
Garnish with sev, chopped onions, and coriander leaves.
Serve immediately with green chutney and lemon wedges on the side.
Tips & Tricks
Ensure the batter is slightly coarse for the right texture.
Ferment the batter in a warm place to achieve the best results.
Serve the Locho immediately after steaming for the best taste.
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