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Surti Locho

By Dhara Choksi

Cuisines

Gujarati, Surati Cuisine: Main Course, Snacks

Surti Locho It is a dish that got invented by mistake while making a normal Khaman due to a messed up consistency and hence got this name Locha.

How To Cook:

Step 1 (Pre-properation): Soak lentils in water for 5 hours. After that, drain the water and grind  them into fine paste.

Step 2 (Pre-properation): Add water if the consistency of the paste if too thick. The batter  should  be of idli/dosa batter consistency.

Step 3 (Pre-properation): Add little curd and let the batter ferment for 5-6 hours.

Step 4: If you have idli/dhokla maker, preheat it by adding some water. If you don't have dhokla maker, take a big vessel with lid, add water to it and pre-heat it.

Step 5: Add chilly paste, ginger paste, salt and baking soda an...d to the fermented batter. Mix it well.

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Step 6: Grease a plate (thali) with oil well and pour the mixture to the half of thali (as it will rise when heated). Sprinkle black pepper powder on the top and cook the thali in pre-heated dhokla maker on medium flame.

Step 7: After few minutes open the lid and check the batter if cooked or not by poking a knife into it. If it sticks to the knife it is not cooked but if the knife comes out clean, it is cooked.

Step 8: Turn off the heat if the batter is cooked. Place the thali in upside-down position to remove the excess water from it.

Step 9: After a minute place the thali straight-back in normal position. Sprinkle chaat masala powder over it. Grease it again with oil. Knife its edges to remove it from thali.

Step 10: Garnish with sev. Serve hot with green-chilly & pudina (mint) chutney.

Note :
(1) Instead of black-pepper you can also use red-chilly powder.
(2) Instead of Baking sodar you can also use Eno.
(3) To make butter locha or cheese locha you just need to garnish locha with specific ingredients before serving.

Kaywords: Surti Locho, Surati Locho, Gujarati Farsan Locho

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