Surti Locho

Locho is a soft, spongy Surati farsan made from a ground batter of chana dal and urad dal, steamed in a shallow plate until just set and slightly gooey. It is traditionally served warm, broken into pieces and topped with sev, onion, tomato, chaat masala and a drizzle of sesame oil, ghee or butter. It sits between a khaman and a chaat, and is popular as a Surat breakfast or evening snack. The texture works because the batter is fermented lightly and cooked in a thin layer, giving a moist, tender bite.

Method

1. Wash chana dal, urad dal and rice together and soak in water for 5 to 6 hours.
2. Drain and grind with curd and a little water to a smooth, thick, pourable batter like idli batter.
3. Cover and ferment for 6 to 8 hours or overnight in a warm place, until slightly risen.
4. Mix in the ginger-chilli paste, turmeric, salt and sugar. Add a splash of water if the batter is too thick.
5. Boil water in a steamer and grease a thali or shallow steel plate. Add fruit salt to the batter and stir gently.
6. Pour a 1 cm thick layer into the plate and steam on high for 8 to 10 minutes until set and firm to a gentle press. Repeat with remaining batter.
7. Break the steamed locho into rough pieces with a fork while still warm.
8. Drizzle with oil or butter, then top with sev, onion, tomato, coriander, chaat masala, chilli powder and lemon juice. Serve immediately.

What to serve it with

Serve warm in a plate with chutney, extra sev and masala chai or buttermilk.

Storage

Best eaten fresh. Steamed locho can be kept 1 day in the fridge; re-steam briefly and add toppings just before serving.

Variations

• Use ready khaman or idli batter for a quicker version.
• Top with grated cheese or pomegranate seeds.
• Serve as a bowl by mixing with spicy tomato gravy.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.