Authentic Gujarati Surti Locho with Spicy Green Chutney
A popular street food delicacy from Surat, this soft and steamed gram flour treat is lightly spiced and generously drizzled with tangy chutneys. Served warm, it melts in your mouth with every comforting bite.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine besan, soaked poha, sour curd, and water to make a smooth, pouring-consistency batter.
2
Add ginger-green chilli paste, turmeric powder, and salt to the batter, mixing well.
3
Cover and let the batter ferment slightly in a warm place for about 30 minutes.
4
Stir in the eno fruit salt and a tablespoon of warm oil, mixing gently until the batter becomes frothy and bubbly.
5
Pour the batter into a greased steamer plate and steam over medium-high heat for 15 to 20 minutes until cooked through.
6
In a small pan, heat remaining oil, crackle mustard seeds, add sesame seeds and asafoetida, then pour this tempering over the steamed locho.
7
Garnish generously with fresh coriander and crunchy sev, and serve piping hot alongside spicy green chutney.
Ingredients
1 cup besan (gram flour)
2 tablespoons poha (flattened rice), soaked and mashed
1/4 cup sour curd
1 cup water
1 teaspoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon eno fruit salt
Salt to taste
2 tablespoons oil
1 tablespoon mustard seeds
1 teaspoon sesame seeds
1 pinch asafoetida (hing)
Fresh coriander leaves for garnish
Sev (crunchy chickpea noodles) for topping
Spicy green mint-coriander chutney for serving
*This AI-generated recipe may contain inaccuracies.