Authentic Gujarati Surti Locho with Warm Sev and Green Chutney
Indulge in a beloved street food classic from Surat, featuring steamed, spiced gram flour batter served piping hot. Garnished with crispy sev and fresh herbs, it offers an irresistible melt-in-the-mouth texture.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine gram flour, rice flour, and the ground soaked poha.
2
Add water gradually to make a smooth, pouring-consistency batter, similar to a thick pancake batter.
3
Whisk in ginger-green chili paste, turmeric powder, asafoetida, salt, and a tablespoon of oil.
4
Add the fruit salt (eno) and a splash of water over it to activate, then gently fold it into the batter until frothy.
5
Pour the batter immediately into a greased steamer plate and steam on medium-high heat for about 15 to 18 minutes until cooked through.
6
In a small pan, heat remaining oil and splutter mustard seeds, pouring this tempering over the steamed locho.
7
Serve the locho warm directly from the steamer, generously topped with sev, chopped coriander, and locho masala.
Ingredients
1 cup gram flour (besan)
2 tablespoons rice flour
1/4 cup beaten rice (poha), soaked and ground
1 teaspoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 pinch asafoetida (hing)
1 teaspoon fruit salt (eno)
Salt to taste
2 tablespoons oil
1 teaspoon mustard seeds
1 cup sev for garnish
Fresh coriander leaves, chopped
Locho masala or red chili powder for sprinkling
*This AI-generated recipe may contain inaccuracies.