Authentic Gujarati Surti Locho with Warm Soft Pav
Surti Locho is a uniquely textured, steamed gram flour delicacy tossed with aromatic spices, sev, and fresh coriander. Served with soft buttered pav, it makes a comforting and savory street-style breakfast.
45min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large bowl, whisk together the besan, ground poha, sour curd, turmeric powder, ginger-green chili paste, salt, and about one and a half cups of water to form a smooth, pouring-consistency batter.
2
Cover the batter and let it ferment in a warm place for about two to three hours.
3
Just before steaming, stir in the baking soda and a tablespoon of hot oil into the batter until frothy.
4
Pour the batter into a greased steamer plate and steam on high heat for fifteen to twenty minutes until cooked through.
5
In a small pan, heat the remaining oil, add mustard seeds and asafoetida, and let them crackle.
6
Pour this tempering over the warm steamed locho along with a splash of water to achieve its characteristic soft, moist texture.
7
Garnish generously with red chili powder, lemon juice, nylon sev, and fresh coriander.
8
Serve hot alongside buttered soft pav buns.
Ingredients
1 cup besan (gram flour)
2 tablespoons poha (flattened rice), soaked and ground
1/4 cup sour curd
1 teaspoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon mustard seeds
1 pinch asafoetida (hing)
1/2 teaspoon baking soda
2 tablespoons oil
1 tablespoon lemon juice
Salt to taste
1 cup nylon sev for garnishing
1/2 cup finely chopped fresh coriander
8 soft pav buns
*This AI-generated recipe may contain inaccuracies.