ઓરીજનલ સુરતી લોચો લોચો ચટણી અને મસાલાની સાથે બનાવવાની રીત | surti locho with chutney and masala

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is easier to find.

asafoetida

💰Cheaper: garlic powder

Garlic powder provides similar flavor without the strong aroma.

sev

🥗Healthier: baked chickpeas

💰Cheaper: crispy noodles

Baked chickpeas are healthier, while crispy noodles are more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is a budget-friendly alternative.

Soak the chana dal and urad dal for 5-6 hours. Soak the poha for 10 minutes.

Grind all the soaked items with sour curd and the required quantity of water into a smooth batter-like consistency.

Measure and take 2 cups of batter in a mixing bowl. Then add green chili paste, ginger paste, turmeric powder, asafetida, salt, and oil to the batter. Mix everything well.

Then add 2 cups of water and make the pouring consistency of the batter.

Preheat the steamer with a greased plate for 5 minutes.

Just before steaming, add the eno fruit salt and stir it.

Spread a thin layer of batter into the preheated steamer plate. Sprinkle pepper powder and red chili powder on it.

Cover and steam locho for 15-18 minutes on medium flame.

Meanwhile, in a grinding jar add coriander leaves, mint leaves, green chili, ginger, cumin seeds, sugar, lemon juice, salt, and 2 pieces of khaman dhokla and grind everything. Locho chutney is ready.

Then, in a bowl add pepper powder, roasted cumin powder, salt, chaat masala, and red chili powder, and mix everything well.

After 15 minutes, with the help of a toothpick check if the locho is properly cooked or not. If the toothpick comes out clean, then the locho is properly steamed.

Finally, scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, coriander leaves, melted butter, and sev on the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens