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
Nutrition (per serving)
Calories
167.5kcal (8.38%)
Protein
8.3g (16.5%)
Carbs
22.5g (8.18%)
Sugars
1.5g (3%)
Healthy Fat
3.8g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
167.5kcal (8.38%)
Protein
8.3g (16.5%)
Carbs
22.5g (8.18%)
Sugars
1.5g (3%)
Healthy Fat
3.8g
Unhealthy Fat
0.8g
% Daily Value based on a 2000 calorie diet
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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.
FAQS
How can I make Surti Locho gluten-free?
To make Surti Locho gluten-free, ensure that the ingredients you use, such as the baking soda and any spices, are certified gluten-free. You can also substitute the yogurt with a dairy-free yogurt alternative if you're avoiding dairy.
What are some good substitutes for chana dal in Surti Locho?
If you don't have chana dal, you can substitute it with split yellow peas or even moong dal. Keep in mind that the texture and flavor may vary slightly, but these alternatives will still yield a delicious result.
How should I store leftover Surti Locho?
To store leftover Surti Locho, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2-3 days. Reheat in a steamer or microwave before serving.
What can I serve with Surti Locho for a complete meal?
Surti Locho pairs wonderfully with green chutney and lemon wedges for added flavor. You can also serve it alongside a fresh salad or yogurt raita to create a more balanced meal.
How long does it take to ferment the batter for Surti Locho?
The batter for Surti Locho should ferment in a warm place for about 8-10 hours or overnight. This fermentation process is crucial for achieving the soft texture that Surti Locho is known for.
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