INGREDIENTS

For Locho batter

• 1 cup chana dal – Bengal gram
• 4 tbsp urad dal – split black gram
• 4 tbsp poha – flattened rice
• ¼ cup sour curd
• ¼ cup water
• 2 green chilli paste
• 1 tsp ginger paste
• ¼ tsp turmeric powder
• A pinch of hing
• Salt to taste
• 1 tsp oil
• 2 cup water
• 1 tsp eno fruit salt

Locho chutney

• 1 cup coriander leaves
• 8-10 mint leaves
• 2 green chilli
• ½ inch ginger
• 1 tsp jeera
• 1 tbsp sugar
• 1 tbsp lemon juice
• Salt to taste
• ½ cup or 2 pieces khaman dhokla
• Water to grind chutney

Locho masala

• ½ tsp pepper powder
• ½ tsp roasted cumin powder
• Salt to taste
• ½ tsp chaat masala
• 1 tsp red chilli powder

Garnish

• Locho masala
• Chopped onion
• Coriander leaves
• 1tsp melted butter
• Sev

INSTRUCTIONS

Soak the chanan dal and urad dal for 5-6 hrs. Soak the poha for 10 minutes.

Grind all the soaked items with sour curd and the required quantity of water into a smooth batter-like consistency.

Measure and take 2 cups of batter in a mixing bowl. Then add green chilli paste, ginger paste, turmeric powder, asafetida, salt, and oil to the batter. Mix everything well.

Then add 2 cups of water and make the pouring consistency of the batter.

Preheat the steamer with a greased plate for 5 minutes.

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

Spread a thin layer of batter into a preheated steamer plate. Sprinkle pepper powder and red chilli powder on it.

Cover and steam loco for 15-18 minutes on medium flame.

Meanwhile, in a grinding jar add coriander leaves, mint leaves, green chilli, ginger, jeera, sugar, lemon juice, salt, and 2 pieces of khaman dhokla and grind everything. Locho chutney is ready.

Then, in a bowl add pepper powder, roasted jeera powder, salt, chat masala, and red chili powder, and mix everything well.

After 15 minutes, with the help of a toothpick check out locho is properly cooked or not. If the toothpick comes out clean then the locho is properly steamed.

Finally, Scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, coriander leaves, melted butter, and sev on the top.

NOTES

Poha gives fluffiness to batter.
Batter and water ratio should be equal.
Surti locho taste great, when it is served.