SURTI LOCHO | How to make SURTI LOCHO

By Manini Badlani  |  24th Nov 2016  |  
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  • SURTI LOCHO, How to make SURTI LOCHO
  • Prep Time

    6

    Hours
  • Cook Time

    45

    mins
  • Serves

    4

    People

36

0

About SURTI LOCHO Recipe

This is a typical street food from Surat and it is filling and delicious. I always had it when I went there but never knew how to make it. My friend from Surat, Katy Messman shared the recipe with me and this is it.

SURTI LOCHO is a delicious dish which is liked by people of all age groups. SURTI LOCHO by Manini Badlani has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find SURTI LOCHO at many restaurants and you can also prepare this at home. This authentic and mouthwatering SURTI LOCHO takes 360 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then SURTI LOCHO is a good option for you. The flavour of SURTI LOCHO is tempting and you will enjoy each bite of this. Try this SURTI LOCHO on weekends and impress your family and friends. You can comment and rate the SURTI LOCHO recipe on the page below.

SURTI LOCHO

Ingredients to make SURTI LOCHO

  • salt - to taste
  • oil 1Tablespoons
  • Eno Fruit salt 1/2tspn
  • Green chilli Paste 1 tspn
  • ginger Paste 1 tspn
  • Poha (Beaten rice) 1/3 cup
  • Udad Dal (black gram) 1/3 cup
  • Chana dal (Bengal Gram) 1Cup
  • turmeric Powder 1/2tspn
  • Hing (asafoetida) 1/2 tspn
  • Red chilli powder 1/2tspn
  • Black pepper powder 1/2 tspn (optional)
  • Garnish -
  • Fine sev
  • fresh coriander leaves chopped
  • Fresh lemon juice

How to make SURTI LOCHO

  1. Soak chana dal and udad dal separately overnight or atleast for 5-6 hours.
  2. Soak poha before half an hour or so of making this recipe. They do not need to be kept overnight.
  3. After soaking them for required time as stated above, drain out the water from both these dals but do not throw that water away. We can use it while grinding this dal.
  4. Now, blend chana dal in a blender and make a coarse (not very coarse) paste of chana dal. You can add that drained water from dal if needed while blending.
  5. Keep this paste aside in a bowl and blend Udad dal in a similar manner.
  6. When udad dal paste is ready, add soaked poha in it and blend again. Mix this paste in the same bowl with chana dal paste.
  7. Add salt, green chilli paste, ginger paste, turmeric powder and Asafoetida in this mixture and mix well.
  8. At last, add Eno fruit salt in this mixture and give it a one side stir. Do not mix too much. Now, prepare a steamer by adding enough (3-4 cups) water in it and put it on a high flame to get steamed
  9. Prepare a tray or any other utensil which you can put in your steamer by greasing it with oil.
  10. Pour enough mixture in this utensil and make a thick and equal layer of this mixture and put it in the steamer. Check after 15-20 minutes if the locho is ready by inserting a knife. It should come out clean
  11. You can serve this by garnishing it with green chutney, coriander leaves, sev and oil or butter. You can also sprinkle some red chilli powder and black pepper powder on it.
  12. Had it with some Gol Keri pickle

My Tip:

You can soak the dals overnight if you want to make this for breakfast or pack it for lunch

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