Surti Locho is a protein-rich dish that needs very little oil, as it is made using chana dal, urad dal, and poha. It is a form of Indian street cuisine suitable for breakfast, snacking, or a light meal. If you enjoy Gujarati cuisine and seek a good yet healthy recipe, this recipe may be for you.
Know About Surti Locho
Locho is a steamed Gujarati Snack/Side Dish in Surat, India’s diamond-producing metropolis. It is made with Bengal gram batter (chana dal). It has a loose consistency and is frequently topped with butter, Sev, locho masala, cilantro, and onion.
What’s the backstory on this dish? Locho’s Origins
Locho is a Gujarati word that signifies “something is wrong” (fishy). Its name comes from the idea that it had been created during the creation of Khaman. It formed a lump (locho in Gujarati) during producing khaman rather than the desired pieces.
Once, a cook accidentally increased the amount of water in the khaman dhokla batter. As a result, the better went out rather runny, while the khaman came out a little softer and mushier than the ordinary.
As a result, he stated that “arre aa to LOCHO thai gayo” indicates It gets lumpy and out of proportion. To conceal his error, he presented the dish with delectable and vibrant toppings such as green chutney, sev, onion, masala, and butter. And because his clients like this oversight, this dish was formed. This recipe is quite simple to prepare. Additionally, all components may be found in your pantry, at an Indian grocery store, or on Amazon.
While the preparation is relatively similar to Khaman, this recipe adds extra water to the batter. This recipe is suitable for breakfast or as a snack on any day. It is critical to serving this meal hot to achieve the proper Locho (soft) texture and flavor.
Ingredients
For locho batter
- 1 cup of chana dal
- 4 tbsp split black gram 4 tbsp flattened rice
- 1/4 cup curd sour
- 1/4 cup of water
- 2 tbsp. green chili paste
- One tablespoon ginger paste
- 14 tablespoon turmeric powder
- A tiny little bit of Hing.
- Season with salt to taste.
- One teaspoon oil
- 2 cup distilled water
- One teaspoon salt.
For Locho chutney
- 1 cup coriander leaves
- Approximately 8-10 mint leaves
- Two green chili peppers
- 1/2 inch ginger root.
- One teaspoon jeera
- One tablespoon sugar
- 1 tbsp freshly squeezed lemon juice
- Season with salt to taste.
- 1/2 cup or two khaman dhokla
- Water is used to pulse the chutney.
For Locho Masala
- 1/2 teaspoon pepper powder
- /1/2 teaspoon cumin powder, toasted
- Season with salt to taste.
- 12 teaspoon chaat masala
- One teaspoon powdered red chili.
For Garnish
- Masala locho.
- Onion, chopped
- Leaves of coriander
- One tablespoon melted butter
- Sev.
Recipe-Step by Step Instructions
- For 5-6 hours, soak the chana dal and urad dal. Soak Poha for ten minutes.
- To a smooth batter-like consistency, grind all the soaked components with sour curd and the needed amount of water.
- In a mixing dish, measure and scoop 2 cups of of batter. Then, combine the green chili paste, ginger paste, turmeric powder, asafetida, salt, and oil in a separate bowl in a separate bowl. Combine everything thoroughly.
- Then add 2 cups of water to achieve a pouring consistency.
- Preheat steamer for 5 minutes with a greased plate.
- Just before heating, stir in the Eno fruit salt.
- In a hot steamer plate, spread a thin layer of batter. Sprinkle it with pepper and red chili powder.
- Steam locho covered for 15-18 minutes on a medium flame.
- Meanwhile, in a grinding jar, combine coriander leaves, mint leaves, green chilies, ginger, jeera, sugar, lemon juice, salt, and two pieces of khaman dhokla. Locho chutney is complete.
- Then combine pepper powder, roasted jeera powder, salt, chat masala, and red chili powder in a bowl in a bowl.
- After 15 minutes, verify whether the locho is thoroughly cooked using a toothpick. If the toothpick comes out clean, the locho is steaming correctly.
- Finally, a spoon of steamed locho should be placed on a platter. On the top, garnish with locho masala, onion, coriander leaves, melted butter, and sev.
Things to keep in mind
- The poha imparts fluffiness to the batter.
- The ratio of batter to water should be equal.
- Surti locho is delicious when served hot.
