Surati Locho Recipe/ Gujarati Street Food-Locho Recipe: Step by Step Photos and Description

Surati Locho Recipe/ Gujarati Street Food-Locho Recipe

Surat is one of the city from India, whos' street food is famous for its taste and varieties. One of the famous recipes is "Surati Locho". The people of Surat generally prefer to eat Locho at breakfast. Locho is made in steamer like khaman. 

Locho's batter is made of Chana Dal, Urad Dal, and Poha. People of Gujarat consume Locho with onions(salad), Locho Chutney, Locho masala & Sev. Locho is soft and fluffy in texture. So let's jump to the recipe.

Surati Locho Recipe/ Gujarati Street Food-Locho Recipe:

• Preparation Time: 10 mins (excluding soaking and fermentation)
• Cooking Time: 25 mins
• Servings:  2-3 people
  
  

Surati Locho Recipes includes 3 steps:

• Soaking
• Fermentation
• Cooking of Locho

Ingredients: (1 cup = 200ml)

• Chana dal: 1 cup
• Urad dal: 1/4 cup
• Poha: 1/4 cup
• Green chilies: 4-5
• Ginger: 3"- 4" 
• Salt: as  per taste
• Turmeric powder (Haldi): 1/4 tsp
• Asafoetida (Hing): 1/4 tsp
• Salt: As per taste
• Water: 1 cup + 1 cup
• Eno: 1-2 pouch

1. SOAKING: Wash thoroughly, the ingredients given below, and soak them in a good amount of water for 7-8 hrs.

• Chana Daal: 1 Cup
• Urad Daal: 1/4 cup

2. FERMENTATION:

Step 1: 
Discard the soaked water. 

To check that daals are properly soaked, we need to take them in hands and press them with nails or any knife, it should be cut into two halves easily (as shown in the image below).

Step 2:

Take Poha, wash them, and keep them aside for 15 mins.

Take a mixture grinder, add green chilies, ginger and grind them.

Step 3:

Now add, soaked chana dal, urad dal, poha, salt, hing, and water. Grind them coarsely.

Step 4:

Take out the mixture into a bowl and add haldi to it. Mix well and cover the bowl with lid. Keep the covered bowl at a warm place or wrap a towel on the bowl then keep it in a warm place for fermentation. 

The time needed for fermentation is 4-6 hrs.

How can we check that batter is fermented??

1. The batter becomes double in the volume (as shown in image).
2. The batter gets pours or get porous texture (as shown in image).

3. The Cooking of Locho: 

Step 1: 
Take 2 cups of fermented batter in a separate bowl. Add 1 cup of water and 1/2 tsp Eno to the batter and give it a mix.
By the time add water to the steamer and cover the vessel with lid. Let the water boil.

Step 2:
Now take a plate of a steamer, grease with oil. Now pour the batter into the plate with the thickness of 2-3".

 
Step 3:
Put the plate in the steamer, let it steam for 15-20 mins. Keep the flame low-medium.

Step 4: 

How to check the Locho is cooked??

Insert a knife or toothpick or stick to the steamed batter, if it comes out clean then our Locho is ready to serve.

How Locho is served??

Scratch the Locho from the steamer plate and serve it on a plate as it is. Mix all the garnishings listed below.

• Pour some oil
• Sprinkle Locho Masala
• Add onion salad
• Sprinkle some sev
• Freshly chopped coriander leaves (optional)
• Serve hot with Locho Chutney (recipe is in the blog)
  
  
  

ADDITIONAL:

• ONION SALAD: Take 1 cup of chopped onions, add 1/4 tsp of oil, 1/4 tsp red chili powder or lal mirch, and salt as per taste.
  
  
• LOCHO MASALA: 
  Take: 
   1 tbsp - Red chili powder 
  1 tbsp - Kali Mirch powder 
  1 tbsp - Chat masala
  1 tbsp - Roasted Jeera Powder. Mix well and sprinkle on Locho.

Notes:

1. Locho served hot only, so don't remove the plate from the steamer.
2. Mustard oil is recommended for garnishing the final dish.
3. You can sprinkle red chili powder on the batter when you keep the plate in steamer.
4. Keep the switch flame on low-medium only.
5. Surati Locho Recipe served hot. 

THANK YOU...  FOR READING MY RECIPE. IF YOU LIKE THE RECIPE, PLEASE SHARE YOUR EXPERIENCE IN COMMENT SECTION. IN CASE OF ANY DOUBT YOU CAN ALSO REACH ME ON MAIL.