Surti locho

Name: Surti locho
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Cup Bengal Gram/ Chana Dal; 1/3 Cup Split Black Gram/ Urad Dal; 1/3 Cup Poha; 2 green chillies; 1 inch " ginger chopped; to taste Salt; to taste Red chilli powder; 1/2 tsp turmeric powder; 1/4 tsp asofoetida; 1 tbsp Oil; 1 tsp cooking soda/ 1 packet eno; As required Oil for greasing; as needed Sev; As needed Fried green chillies; As required Lemon juice; as required Green chutney; As required Red chilli powder; as needed Coriander

Rushita Mehta @cook_24435395

Bangalore

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Locho is steamed Gujarati Farsan, Snack or Side Dish originated in Surat. It is made from Gram Flour. The dish derives it's name from it's loose Consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces. It is often seasoned with oil, butter, Sev, spices, coriander, onion etc.

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Rushita Mehta @cook_24435395

Saved

Ingredients

20 minutes

4 servings

1 CupBengal Gram/ Chana Dal
1/3 CupSplit Black Gram/ Urad Dal
1/3 CupPoha
2green chillies
1 inch " ginger chopped
to tasteSalt
to tasteRed chilli powder
1/2 tspturmeric powder
1/4 tspasofoetida
1 tbspOil
1 tspcooking soda/ 1 packet eno
As required Oil for greasing
For garnishing
as neededSev
As neededFried green chillies
As requiredLemon juice
as requiredGreen chutney
As requiredRed chilli powder
as needed Coriander

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Steps

20 minutes

1

Wash and soak the both dals in water for at least 4-5 Hours. Drain the excess water and transfer the dals into mixer jar.
2

Now wash and soak the poha also for 5minutes and transfer into mixer jar with dals.
3

Add ginger, chilies, turmeric powder, hing and salt into jar. Grind them till to smooth consistency batter and transfer into separate bowl.
4

Grease the steaming plate with oil. Add eno/cooking soda and oil in batter and mix it. Pour the batter into greased plate and sprinkle red chilli powder.
5

Steam it for 15-20 minutes or till to cook.
6

Transfer the pieces of the locho in serving plate, garnish with lemon juice, chutney, sev and coriander chutney. Serve it immediately.