surti locho famous of gujaratis.

 

Ingredients

For Batter:

• 1 cup chana dal (split Bengal gram)

• ¼ cup urad dal (split black gram)

• 2 tbsp poha (flattened rice)

• 1 tsp ginger-green chili paste

• ¼ tsp turmeric powder

• ½ tsp hing (asafoetida)

• 1 tbsp oil

• Salt to taste

• Water (as needed)

• ½ tsp ENO fruit salt (or ¼ tsp baking soda)

For Topping:

• Nylon sev

• Chopped onions

• Chopped coriander

• Green chutney

• Spicy red garlic chutney

• Lemon wedges

• Chili powder (optional)

• Melted butter or oil for drizzling

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Instructions

1. Soaking & Grinding

• Wash and soak chana dal, urad dal, and poha in water for 6–8 hours or overnight.

• Drain the water, and grind to a thick but smooth batter using a little water.

• Add ginger-green chili paste, turmeric, hing, salt, and oil. Mix well.

• Ferment the batter overnight (or at least 8–10 hours in a warm place).

2. Steaming

• Just before steaming, add ENO fruit salt and mix lightly. The batter should be fluffy.

• Pour the batter into a greased plate or thali (not too deep).

• Steam in a steamer for 12–15 minutes, or until a toothpick comes out clean.

3. Serving

• Use a spoon to loosen and mix the steamed batter (this is what gives it the “locho” or messed-up look).

• Drizzle butter/oil, top with sev, onions, chutneys, coriander, and a squeeze of lemon.