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Photo of SURTI LOCHO by Manini Badlani at BetterButter


Manini Badlani
360 minutes
Prep Time
45 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Salt - to taste
  2. Oil 1Tablespoons
  3. Eno Fruit Salt 1/2tspn
  4. Green Chilli Paste 1 tspn
  5. Ginger Paste 1 tspn
  6. Poha (Beaten Rice) 1/3 cup
  7. Udad Dal (Black Gram) 1/3 cup
  8. Chana Dal (Bengal Gram) 1Cup
  9. Turmeric Powder 1/2tspn
  10. Hing (Asafoetida) 1/2 tspn
  11. Red Chilli powder 1/2tspn
  12. Black pepper powder 1/2 tspn (optional)
  13. Garnish -
  14. Fine sev
  15. fresh coriander leaves chopped
  16. Fresh lemon juice


  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

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