Patan Ni Surti Locho
Surti Locho is a uniquely textured, melt-in-the-mouth Gujarati street food steamed from a split gram dal batter. Drizzled with oil, tangy green chutney, and a shower of sev, it offers an explosion of delightful flavours in every single bite.
50min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and soak chana dal, urad dal, and poha together in water for 4 to 5 hours.
2
Drain the excess water and grind the soaked mixture coarsely along with ginger and green chilies, adding minimal water.
3
Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 6 to 8 hours.
4
Add turmeric powder, red chili powder, hing, salt, and 1 tablespoon of oil to the fermented batter, mixing well to a dropping consistency slightly thicker than idli batter.
5
Just before steaming, stir in the fruit salt along with a teaspoon of water over it to activate the fizz, gently folding it into the batter.
6
Pour the batter immediately into a greased steamer plate and steam over high heat for about 15 minutes until cooked through.
7
Serve hot directly from the steamer, generously drizzled with oil, Locho masala, green chutney, chopped onions, fresh coriander, and a heavy topping of crunchy sev.
Ingredients
1 cup chana dal (split Bengal gram)
2 tablespoons poha (flattened rice)
2 tablespoons urad dal
1 inch ginger, grated
2 green chilies
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon hing (asafoetida)
1 tablespoon oil plus extra for drizzling
Salt to taste
1 teaspoon fruit salt (eno)
1 cup sev for garnishing
1/2 cup finely chopped onions
1/4 cup coriander leaves, chopped
2 tablespoons Locho masala or chaat masala
*This AI-generated recipe may contain inaccuracies.