Every Sunday, my family would gather, and amidst the laughter and chaos, my cousins and I would eagerly wait for this cherished dish to be served. The aroma of freshly steamed Locho, mixed with chutneys and sev, defined those unforgettable Sundays.
For me, Surti Locho is a story of love and tradition. This humble dish, made from besan (gram flour) or dal batter, is steamed to perfection and topped with ghee, sev, and chutneys. Sharing this recipe feels like sharing a piece of my childhood and a celebration of my roots.
Surti Locho
Ingredients
For Fermentation:
- Chana dal: 1 cup (soaked for 6-8 hours)
- Chana flour (besan): 2 tbsp
- Medium khatta dahi (sour yoghurt): 2 tbsp
- Pinch of salt
- Green chillies: 4
- Water: ½ cup
After Fermentation:
- Turmeric powder: 1⁄4 tsp
- Hing (asafoetida): 1⁄4 tsp
- Ginger-chilli paste: 1 tbsp
- Salt to taste
- Peanut oil: 3 tbsp
- Baking soda: 1⁄4 tsp
- Water as needed
Locho Masala:
- Red chilli powder: 1 tbsp
- Black pepper powder: 1⁄4 tsp
- Salt: 1⁄4 tsp
- Chaat masala: 1⁄4 tsp
- Roasted cumin powder: 1⁄4 tsp
For Topping:
- Melted butter
- Sev
- Locho masala
- Chopped onion
- Fresh coriander leaves
Method:
- Prepare the Batter (Fermentation):
- In a mixer, combine the soaked chana dal, green chillies, chana flour, khatta dahi, and a pinch of salt. Add 1/2 cup of water and grind into a smooth batter.
- Transfer the batter to a bowl, cover, and leave it to ferment for 8-10 hours in a warm place.
- Prepare the Locho Batter (After Fermentation):
- After fermentation, add turmeric powder, hing, ginger-chilli paste, and salt to the batter. Mix well.
- Stir in the peanut oil gently.
- Add baking soda and a little water, adjusting the batter to a slightly thick, pourable consistency.
- Steam the Locho:
- Grease a deep plate or flat-bottomed steaming vessel with oil.
- Pour the batter into the greased vessel and spread it evenly.
- Steam the batter in a preheated steamer for 5-7 minutes or until cooked. Check by inserting a toothpick; it should come out clean.
- Assemble and Serve:
- Transfer the steamed and fluffed Locho to a serving plate.
- Drizzle melted butter over the Locho.
- Sprinkle Locho masala generously.
- Top with sev, chopped onion, and fresh coriander leaves.
- Enjoy:
Serve the Surti Locho hot with extra butter or green chutney for an authentic Gujarati experience!
Watch this recipe here – Surti Locho
Born and raised in the vibrant city of Surat, Gujarat, Akshali grew up surrounded by the rich flavours of Gujarati cuisine, which remain at the heart of her fondest memories. Two years ago, she moved to Australia, but her passion for cooking and her deep connection to Gujarati flavours have travelled with her. For Akshali, recreating these dishes is a way of bringing a piece of home wherever life takes her.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.