Surti Locho (gujrati special)

Name: Surti Locho (gujrati special)
Total time: 23400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup gram dal/ chana dal; 1/2 cup urad dal; 2 tablespoons rice; 2 tbsp poha; 1/2 cup yogurt; 1 tsp ginger green chili paste; 1 pinch baking soda; 1 teaspoon Salt (to taste); 1/4 teaspoon turmeric; 1 teaspoon Coriander(as required); 2 green chillies; 2 teaspoons coriander; 4-5 mint leaves; 1 teaspoon sugar; Salt to taste; 1/2 teaspoon cumin seeds; 1 teaspoon lime juice; 1 piece khaman dhokla / roasted chana; 2 teaspoon water to grind chutney; 1/4 teaspoon red chili powder; 1/4 teaspoon salt; 1/4 tsp chaat masala; 1/4 tsp pepper powder; 1/2 teaspoon cumin powder; 2 tablespoons melted butter; 1/4 cup Chopped onion; 1/4 cup Pomegranate seeds; 1 tablespoon Chopped coriander; 1/4 cup nylon sev; 1 cube cheese (optional)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#ID
#cookpad_in
#street_food
Locho is steamed Gujarati Farsan (Snack /Side Dish) originated in Surat city. It is made from split bengal gram and rice batter or some people use only gram flour. The dish derives its name from its 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 served popping hot, seasoned with oil, butter, sev, spices, coriander, onion, chutney and cheese (cheese is a new thing on locho now!) etc.
The story behind it is something like this –
Once a chef by mistake added more water to the khaman dhokla batter. So the better turned out very runny and that’s why khaman also turned out a little softer and mushy than the regular one.
So he said,” arre aa to LOCHO thai gayo” means It becomes lumpy and not right

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

6 hours +30 minutes

3 servings

1 cupgram dal/ chana dal
1/2 cupurad dal
2 tablespoonsrice
2 tbsppoha
1/2 cupyogurt
1 tspginger green chili paste
1 pinchbaking soda
1 teaspoonSalt (to taste)
1/4 teaspoonturmeric
1 teaspoonCoriander(as required)
To make Locho Chutney –
2green chillies
2 teaspoonscoriander
4-5mint leaves
1 teaspoonsugar
Salt to taste
1/2 teaspooncumin seeds
1 teaspoonlime juice
1 piecekhaman dhokla / roasted chana
2 teaspoonwater to grind chutney
To prepare locho masala
1/4 teaspoonred chili powder
1/4 teaspoonsalt
1/4 tspchaat masala
1/4 tsppepper powder
1/2 teaspooncumin powder
To add on top
2 tablespoonsmelted butter
1/4 cupChopped onion
1/4 cupPomegranate seeds
1 tablespoonChopped coriander
1/4 cupnylon sev
1 cubecheese (optional)
1/2 cupGreen chutney

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Steps

6 hours +30 minutes

1

First of all, soak both dal and rice for 4-5 hours. Before grinding it in a mixer grinder, soak the poha for 10 minutes. Drain the dal rice, add poha to it, add curd and grind it in the mixer. Cover and let it ferment for 5-6 hours.
2

Now add ginger, chili paste and coriander, turmeric, salt to the prepared batter. Add baking soda and mix. Preheat steamer and greas the plate.
3

Prepare locha masala by adding all the mention ingredients. Also prepare the chutney. When the steamer is hot, pour the batter in the plate and sprinkle locha masala and coriander. Cover it and let it steam for 15 minutes.
4

Check it and take out the hot locho with ladle in a plate and add butter, onion, pomegranate sev on top. Sprinkle locha masala and chutney and serve. Spreading Cheese on top also looks good. Surti locho is ready.