Combine the dals and poha. Take them out on a towel. Wipe well. Grind them coarsely.

30 min before serving, add curd, g-g-g paste, salt and turmeric powder. Combine. Add a little water at a time and combine well. Make a homogeneous batter. Let it rest for 10 min.

Prepare a steamer, grease the plate. Take around 1½ cups of batter in a different bowl. When the water in the steamer starts to boil, add eno in the batter. Mix well. Pour it in the greased plate, sprinkle red chilli powder and quickly transfer the plate into the boiler. Let it cook for 3 min on high flame and then reduce the flame to medium to high. Cook for total 10 min. The locho is ready.

Follow this attached recipe for the green chutney, onion and fried green chillies.