Surti Locho
A popular steamed savory cake from Surat, Gujarat, made from chana dal. This unique snack has a soft, melt-in-your-mouth texture, topped with spicy masala, sev, and onions.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Soak the Lentils and Poha
- b.Rinse the chana dal and urad dal under running water until the water runs clear.
- c.Place the rinsed dals in a large bowl and cover with ample water. Let them soak for at least 5-6 hours.
- d.About 20 minutes before you plan to grind, rinse the poha and soak it in a separate small bowl with just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked dals and the poha.
- c.Transfer the drained dals, poha, and sour curd to a high-speed blender or grinder.
- d.Grind to a smooth, yet slightly grainy batter. Add water, a tablespoon at a time, only if needed to facilitate grinding. The final consistency should be thick and pourable, similar to idli batter.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the batter into a large container, ensuring it's filled no more than halfway to allow space for fermentation.
- c.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place for 8-10 hours, or overnight.
- d.After fermentation, the batter will have increased in volume, become airy, and have a pleasant sour aroma.
- 4
Step 4
- a.Prepare for Steaming
- b.Once the batter is fermented, prepare your steamer by adding 2-3 inches of water to the bottom and bringing it to a rolling boil over medium-high heat.
- c.Grease a thali (a round metal plate with a rim) or a round 8-inch cake pan with a little oil.
- d.In a small bowl, crush the ginger and green chilies into a coarse paste.
- e.Add the ginger-chili paste, turmeric powder, hing, and salt to the fermented batter. Stir gently to combine everything without deflating the batter too much.
- 5
Step 5
- a.Steam the Locho
- b.Just before pouring the batter into the tray, add the fruit salt (Eno). Pour about 1 teaspoon of water directly over the fruit salt to activate it; you will see it fizz.
- c.Immediately and gently, mix the batter in one direction for about 10-15 seconds until it becomes light and frothy. Do not overmix.
- d.Quickly pour the aerated batter into the greased thali or pan, filling it up to about half or two-thirds of its height.
- e.Place the thali in the preheated steamer. Cover with a lid and steam on high heat for 12-15 minutes.
- f.To check for doneness, insert a toothpick or knife into the center. If it comes out clean, the locho is cooked.
- 6
Step 6
- a.Prepare Toppings and Serve
- b.While the locho is steaming, prepare the locho masala by mixing the red chili powder, black pepper powder, roasted cumin powder, and black salt in a small bowl.
- c.Once cooked, carefully remove the hot thali from the steamer.
- d.The locho is meant to be very soft and delicate. Use a spoon or a thin spatula to scoop out messy, uneven portions directly onto serving plates.
- e.Immediately drizzle each serving with 1 tbsp of peanut oil. Sprinkle generously with the prepared locho masala, followed by finely chopped onions, a handful of fine sev, and fresh coriander leaves.
- f.Serve piping hot with a lemon wedge on the side to squeeze over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a soft locho is a well-fermented and properly aerated batter. Do not skip the fermentation step.
- 2Batter consistency is crucial. If it's too thin, the locho will be flat; if it's too thick, it will be dense.
- 3Add fruit salt (Eno) only when you are ready to steam. Its leavening effect is immediate and short-lived.
- 4Avoid opening the steamer lid for the first 10 minutes of cooking, as the temperature drop can cause the locho to sink.
- 5For the most authentic taste, use peanut oil for the topping. It imparts a characteristic flavor.
- 6Locho is best enjoyed immediately after it's made. It doesn't store well and tends to harden as it cools.
Adapt it for your goals.
Jain Locho
To make a Jain version, simply omit the onion and ginger from the recipe. You can add a pinch of extra black pepper to the batter for flavor.
Garlic LochoGarlic Locho
For a pungent twist, add 2-3 cloves of finely minced garlic to the batter along with the ginger-chili paste.
Cheese LochoCheese Locho
A modern favorite among kids. Sprinkle a generous amount of grated processed cheese over the hot locho along with the other toppings.
Butter LochoButter Locho
For a richer flavor profile, drizzle melted butter (preferably Amul butter) instead of peanut oil over the freshly steamed locho.
Why this is on our healthy list.
Rich in Plant-Based Protein
Made primarily from chana dal (split chickpeas), Surti Locho is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
Gut-Friendly Snack
The fermentation process not only makes the lentils easier to digest but also introduces beneficial probiotics. These microorganisms support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
Good Source of Fiber
The lentils provide a good amount of dietary fiber, which helps in maintaining digestive health, preventing constipation, and promoting a feeling of fullness, which can aid in weight management.
Steamed, Not Fried
As a steamed dish, it is significantly lower in fat and unhealthy compounds compared to deep-fried snacks. This makes it a heart-friendlier option for satisfying your savory cravings.
Frequently asked questions
This is usually due to two reasons: either the batter was not well-fermented, or the fruit salt (Eno) was not fresh or was overmixed. Ensure your batter is airy after fermentation and mix very gently for only a few seconds after adding Eno.