Authentic Surti LochoVeg
Discover the authentic taste of Surat with this easy homemade Surti Locho recipe. This famous street food favorite features a soft, savory steamed lentil batter, perfectly seasoned with aromatic spices, fresh ginger, and green chilies. Served hot with a zesty green chutney, a special spice blend, and crunchy sev, this dish is a healthy and delicious choice for breakfast or a savory evening snack. Experience the perfect blend of tradition and flavor in every bite!
Ingredients
For the Locho Batter:
1 cup Bengal Gram (Chana Dal)
2 tbsp Black Gram (Urad Dal)
1 cup Flattened rice (Poha)
1 cup Sour Curd
2 tbsp Ginger-Garlic-Green Chilli Paste
1 tsp Asafoetida
to taste Salt
1 tsp Turmeric Powder
2 tsp Groundnut Oil
1 cups Water
2 tsp Fruit salt (Eno)
For the Locho Special Green Chutney:
1 cup Fresh Coriander
1 cup Mint Leaves
2 piece Green Chilli
1 inch Ginger
2-3 tbsp Gathiya
1 tsp Cumin Seeds
1 tbsp Sugar
1 piece Lemon
to taste Salt
1 piece Ice cubes
as needed Water
For the Special Locho Masala:
3 tsp Kashmiri Red Chilli Powder
1 tsp Asafoetida Powder (Hing)
1 tsp Black Pepper Powder
2 tsp Black Salt
1 tsp Cumin Powder
Instructions
Step 1— Prepare the Batter
1
Wash the Chana dal and Urad dal thoroughly, then soak them in fresh water for several hours or overnight.
2
Wash the Poha and let it rest in a sieve to soften.
3
Drain the lentils and add them to a mixer grinder with the soaked poha, sour curd, and a little water. Pulse until you achieve a semi-coarse batter.
4
Whisk the batter well, then cover and ferment in a warm place.
Step 2— Prepare the Special Chutney
1
Combine coriander, mint, green chillies, ginger, gathiya, cumin, sugar, lemon juice, salt, and an ice cube (for color) in a blender.
2
Add minimal water and grind until thick and smooth.
Step 3— Prepare the Locho Masala
1
In a bowl, mix Kashmiri red chilli powder, asafoetida (hing), black pepper powder, black salt, and cumin powder. Stir well or sieve for a uniform blend.
Step 4— Steaming the Locho
1
Once the batter is fermented, stir in ginger-green chilli paste, hing, salt, turmeric powder, and groundnut oil.
2
Gradually add water while mixing to reach the desired consistency.
3
Just before steaming, add Eno (fruit salt) and mix gently.
4
Pour into greased steamer trays and steam on medium flame until set.
Step 5— Plating
1
Scrape the hot Locho onto a plate using a spatula.
2
Top generously with melted butter, the prepared Locho masala, and sev.
3
Serve hot alongside the green chutney and chopped onions.
Nutrition Facts
4 servings per recipe
