Gujarati · snack
Surti Locho A soft, steamed Gujarati snack from Surat made from a batter of split chickpeas and urad dal, lifted with ginger, green chili and Eno, then topped with butter, locho masala, sev and onion. Best eaten hot, straight from the steamer.
total 10 hr
prep 30 min
cook 18 min
servings 4 Keep this recipe Add a copy of Surti Locho to your Saucepan library.
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Back to 4 servings Batter 1 cup chana dal (split Bengal gram), soaked 6 to 8 hours 0.33 cup urad dal (split black gram, skinless), soaked with the chana dal 3 tablespoons poha (thick flattened rice), soaked 10 to 15 minutes 2 tablespoons plain yogurt, sour is best; adds tang 2 teaspoons ginger-green chili paste 0.25 teaspoon turmeric powder 2 pinches asafoetida (hing), optional 1.25 tablespoons neutral oil (peanut or sunflower) 1 teaspoon fine salt, plus more to taste 1 teaspoon Eno fruit salt, or 1/4 teaspoon baking soda with 1/2 tablespoon lemon juice Locho masala 1.5 tablespoons mild red chili powder (Kashmiri if available) 1.5 teaspoons black salt (kala namak) 1 teaspoon roasted cumin powder 0.5 teaspoon black pepper powder 0.5 teaspoon chaat masala To serve 2 tablespoons melted butter or neutral oil, for drizzling 0.5 cup fine nylon sev 1 small onion, finely chopped 1 cup green chutney, fresh coriander, mint, green chili, ginger, lemon
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1 Step 1: Mix the locho masala ingredients in a small bowl and set aside.2 Step 2: Rinse the chana dal and urad dal together, then cover them with a generous amount of water and let them soak for 6 to 8 hours, or leave them overnight. Soak the poha in its own bowl for roughly 10 to 15 minutes right before you start grinding.3 Step 3: Strain off the water from the dals and the poha. Blend the poha first with a few tablespoons of fresh water until it turns smooth. Add the dals and keep blending, pouring in a little water at a time, until you have a thick batter similar to dhokla batter. Add the yogurt and pulse just long enough to blend it in.4 Step 4: Cover loosely and leave the batter in a warm place to ferment for 8 to 10 hours, until slightly risen and mildly sour.5 Step 5: Stir the ginger-green chili paste, turmeric, asafoetida, oil and salt into the fermented batter. Thin with 1 to 2 tablespoons of water if it is too thick; it should pour in a slow ribbon.6 Step 6: Bring at least 2 inches of water to a steady boil in a steamer. Grease a 9-inch steel plate, shallow dish or dhokla tray with oil.7 Step 7: Right before the batter goes into the steamer, quickly and gently fold in the Eno (or baking soda plus lemon juice) without whisking. Then pour the batter onto the oiled plate in a layer about 1/2 inch deep.8 Step 8: Steam covered over medium-high heat for 15 to 20 minutes, until puffy and set and a toothpick inserted in the centre comes out clean.9 Step 9: While hot, loosen the locho with a spatula and scoop it onto a serving plate. Spread it thin with the back of a spoon.10 Step 10: Drizzle with melted butter or oil, sprinkle generously with locho masala, then top with sev, chopped onion and green chutney. Serve at once with lemon and extra chutney on the side.getsaucepan.com/r/860c59a8-2064-5714-a2e5-e0c44f2d66e8
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