Featured post

Monday, 1 May 2017

Surti Locho (Steamed Lentil Snack - Gujarati Style)


          Surti Locho is a very delicious, simple and a healthy steamed snack originating from Surat in Gujarat. I had the opportunity of relishing it during a personal visit to Surat. So I decided to give it a try in my own kitchen. So here it is. It can be termed as a street food which the locals enjoy as breakfast, snack or as a light dinner. 

          It is almost similar to Dhokla and can be a great lunch box meal too which I usually pack for my hubby's lunch. It can also be served as an-after school snack too. So go ahead and make this Surat Special traditional snack by following a step by step instructions with pictures for your convenience.








  • 1/2 cup chana dal (Bengal gram)
  • 2 tbsp. urad dal (split black gram)
  • 2 tbsp. poha (Flattened rice), I have used brown poha
  • 1 tsp. ginger, grated
  • 1-2 green chili, finely chopped
  • 1 tsp. eno fruit salt
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. red chili flakes
  • pinch of pepper powder
  • pinch of roasted cumin powder
  • pinch of red chili powder
  • 2 tbsp. oil
  • 1 tsp. coriander leaves, chopped
  • 1 tbsp. bhujia / sev
  • 1 whole green chili
  • 1 onion, chopped
  • dash of lime juice





          Soak the chana dal and urad dal overnight. Soak the poha for 10 minutes. Grind all the soaked items with required quantity of water into a batter like consistency.

          To it add salt, turmeric powder, ginger, chilies, asafoetida, half of the chili flakes and 1 tbsp. oil. Mix everything well. Just before steaming add the eno fruit salt and give it a stir.

          Transfer to a greased steel container. Sprinkle red chili powder. cumin powder and pepper powder over it. 

          Steam for 15-18 minutes. Scoop a ladle of the steamed Locho on a plate. Garnish with onion, 1 fresh chili, lime juice, coriander leaves, remaining oil and bhujia / sev. Enjoy as a tea-time snack or as a light dinner.





                  Soak the chana dal and urad dal overnight. Soak the poha for 10 minutes. 



                  Grind all the soaked items with required quantity of water into a batter like                                      consistency.





To it add salt, turmeric powder, ginger, chilies, asafoetida, half of the chili flakes
               and 1 tbsp. oil. Mix everything well. 





Just before steaming, add the eno fruit salt and give it a stir. 




                  Transfer to a greased steel container. Sprinkle red chili powder. cumin powder 
                  and pepper powder over it. 




                         Steam for 15-18 minutes. Scoop a ladle of the steamed Locho on a plate.





                Garnish with onion, 1 fresh chili, lime juice, coriander leaves, remaining oil and 
                bhujia / sev. Enjoy as a tea-time snack or as a light dinner.











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