Surti Locho

Name: Surti Locho
Cuisine: Indian
Ingredients: 1 cup bengal gram/channa dal; 1 fistful of poha; 1 tbsp green chillies ginger paste; 1/4 tsp tumeric powder; 1/8 tsp asafoetida/hing; to taste Salt; 1 big pinch critic acid/ limbu na phool; 2 tbsp water; 1 tbsp hot oil; 1/4 tsp soda bi carb; For Locho masala:; 1 tsp roasted cummin seeds; 1 tsp red chilli powder; 1 tsp black rock salt; leaves Finely chopped fresh coriander

Jasmin Motta _ #BeingMotta @cook_12567865

#flavour1
Popular steamed street food of Gujarat . This delicious savoury snack from Gujarati cuisine recipe made from split bengal gram/ channa dal or flour.

Jasmin Motta _ #BeingMotta @cook_12567865

#flavour1
Popular steamed street food of Gujarat . This delicious savoury snack from Gujarati cuisine recipe made from split bengal gram/ channa dal or flour.

Saved

Ingredients

1 cupbengal gram/channa dal
1fistful of poha
1 tbspgreen chillies ginger paste
1/4 tsptumeric powder
1/8 tspasafoetida/hing
to tasteSalt
1big pinch critic acid/ limbu na phool
2 tbspwater
1 tbsphot oil
1/4 tspsoda bi carb
For Locho masala:
1 tsproasted cummin seeds
1 tspred chilli powder
1 tspblack rock salt
leavesFinely chopped fresh coriander

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Steps

1

Wash and soak channa dal for 4-5 hours. Wash and soak poha for few minutes. Discard water from soaked channa dal. Put in mixer jar,along soaked poha. Grind coarsely. Transfer in vessel add little salt and mix well. Keep covered for fermentation overnight or for 8 hours.
2

In fermented bengal batter add green chillies ginger paste,salt, asafoetida, tumeric powder, citric acid. Mix well.
3

Add water, soda bi carb and hot oil. Mix gently in one direction.
4

Pour this fluffy batter in greased with oil steam plate/ thali. Place in steam vessel. Cover and steam for 8-10 minutes.
5

In mixer jar add roasted cummin seeds,red chilli powder and black salt. Grind finely to make locho masala.
6

Serve/ Relish Delicious Hot Surti Locho, immediately in serving plate taking unevenly from steamed plate, garnishing with locho masala and finely chopped fresh coriander leaves.