Surti locho

Name: Surti locho
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 4 cups chana daal; 1 cup rice; 3/4 cup dahi; 5 tbspn ginger-green chilli paste; 2 tsp turmeric powder; as per taste Salt; 1 tbspn sugar; Oil (peanut oil preferred); 1 tsp hing(asafoetida); Eno; For green chutney; 2 handful coriander leaves; 1/2 cup mint leaves; 2 garlic cloves; 2-3 green chillies; 1 tbspn lemon juice; as per taste Salt; For garnish; 1 tsp Coriander leaves chopped; 1 tsp Sev(plain); 1 tbsp Onion small chopped; 1/2 tsp Red chilli powder; 1 tsp Chat masala; 1 tsp Green chutney; 1 tsp Pepper powder; 1 tsp Peanut oil

Flavours @cook_flavours

Locho takes me back to the memory lanes of Surat when having this on sunday for breakfast was a mandatory stuff! The soft texture of locho makes you unstoppable for it and believe me this is one of the finest chana daal delicacy Surat has ever invented!! Must try!!
#new

Flavours @cook_flavours

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Ingredients

4-5 servings

4 cupschana daal
1 cuprice
3/4 cupdahi
5 tbspnginger-green chilli paste
2 tspturmeric powder
as per tasteSalt
1 tbspnsugar
Oil (peanut oil preferred)
1 tsp hing(asafoetida)
Eno
For green chutney
2 handfulcoriander leaves
1/2 cupmint leaves
2garlic cloves
2-3green chillies
1 tbspnlemon juice
as per tasteSalt
For garnish
1 tspCoriander leaves chopped
1 tspSev(plain)
1 tbspOnion small chopped
1/2 tsp Red chilli powder
1 tspChat masala
1 tspGreen chutney
1 tspPepper powder
1 tspPeanut oil

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Steps

1

For chutney: blend all the ingredients till smooth. Add water if required to balance consistency. Keep aside.
2

Wash and soak chana daal and rice separately for 6-8 hours.
3

Grind soaked and drained daal+rice until you get just a little grainy and close to smooth paste. Add little water for consistency.
4

Mix both pastes together in a big bowl along with salt, sugar, turmeric powder, hing and dahi. Add little water at a time to get cake batter like consistency while mixing.
5

Cover and keep it in a dark place over night or for 8+ hours to ferment it.
6

Once the batter is fermented, add green chilli paste, ginger paste and oil to it. Mix it very well.Add little water at a time to get cake batter like consistency while mixing.
7

Take enough batter out in a bowl for one steaming batch. When you're ready to steam the locho, add ENO fruit salt to the batter and mix it very well till you see it foaming up.
8

Immediately pour the batter into an oil-greased pan that is being used to steam the locho. Steam for 15 to 20 minute on medium to high heat. The locho is done when you poke it with a knife or toothpick and it comes out clean.
9

Serve it hot!! Top with all the garnish stuff mentioned and ofcourse the green chutney!!