Surti Locho
A soft, mashed steamed gram flour dish unique to Surat, doused in spiced oil and topped with onion, sev and pomegranate for a rich, messy street snack.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 250 kcal
Equipment
- •Steamer
Nutrition
Per serving, approximate
- Calories
- 250 kcal
- fat
- 12 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 250 kcal
Instructions
- 1
Whisk besan (gram flour), curd, turmeric and water into a medium-thick batter. Gently stir in the soaked dal (lentils) if using.
- 2
Add the eno fruit salt. Mix it in gently.
- 3
Pour into a greased tin. Steam for 20-25 minutes, keeping it softer than a firm dhokla (steamed cake).
- 4
Let it cool a little. Mash it roughly with a spoon inside the tin.
- 5
Heat oil with red chilli powder and roasted cumin powder to make a spiced oil.
- 6
Spoon the mashed locho into bowls. Pour the spiced oil generously over the top.
- 7
Top with sev (crispy chickpea noodles), chopped onion and pomegranate seeds. Serve hot.
Chef's tips
Locho should stay soft and mashed, not sliced into firm cubes like dhokla. Serve it immediately while the spiced oil is still warm.
Ingredient substitutions
- toor and chana dal → omit for a simpler quick version
Storage
Best eaten fresh; can refrigerate plain steamed base for a day.
Reheating
Steam briefly to soften before topping fresh.
Common mistakes to avoid
- •Over-steaming until firm, which turns it into dhokla instead of locho.
Serving suggestions
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