Surti Locho

Full written recipe for Surti Locho

Prep time: 15-20 minutes (excluding fermentation & soaking time)

Cooking time: 20-25 minutes

Serves: 4-5 people

Locho special green chutney

Ingredients:

• FRESH CORIANDER | हरा धनिया 1 CUP
• MINT | पुदीना 1/2 CUP
• GREEN CHILLI | हरी मिर्च 2-3 NOS.
• GINGER | अदरक 1/2 INCH
• GATHIYA | गाठिया 2-3 TBSP
• CUMIN SEEDS | जीरा 1 TSP
• SUGAR | शक्कर 1 TBSP
• LEMON JUICE | नींबू का रस OF A LEMON
• SALT | नमक TO TASTE
• ICE CUBE | बर्फ 1 NO.
• WATER | पानी AS REQUIRED

Method:

1. Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
2. Your green chutney is ready.

Special masala

Ingredients:

• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TSP
• ASAFOETIDA | हींग 1/4 TSP
• BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP
• BLACK SALT | काला नमक 2 TSP
• CUMIN POWDER | जीरा पाउडर 1/2 TSP

Method:

1. Add all the powderd spices in a bowl & mix well, you can all pass these spices through a sive.
2. Your locho special masala is ready.

Locho

Ingredients:

• CHANA DAL | चना दाल 1 CUP
• URAD DAL | उरद दाल 2 TBSP
• POHA | पोहा 1/4 CUP
• WATER | पानी AS REQUIRED (80-100 ML)
• SOUR CURD | खट्टा दही 1/4 CUP
• WATER | पानी AS REQUIRED
• GINGER & GREEN CHILLI PASTE | अदरक और हरी मिर्च की पेस्ट 2 TBSP
• ASAFOETIDA | हींग 1/2 TSP
• SALT | नमक TO TASTE
• TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
• GROUNDNUT OIL | मूंगफली का तेल 2 TSP
• WATER | पानी 1.5 CUPS (ADDED GRADUALLY)
• ENO | ईनो 2 TSP
• OIL | तेल

Method:

1. Add the chana & urad dal into the same bowl & wash them well with water until it turns clear, then add fresh water & let the dal soak for 5-6 hours or overnight.
2. Once soaked, discard the water & add them into a mixer grinder jar.
3. Add the poha into a sieve & wash it with water, then plate the sieve into a separate bowl & let it rest for 5-10 minutes.
4. Then add the soaked poha into the mixer grinder jar along with sour curd & water, grind everything into a semi-coarse batter, make sure you grind it using pulse mode.
5. Transfer the batter into a large bowl & whisk it well using a whisk for 3-4 minutes.
6. Cover the bowl & place it in a warm corner of the kitchen & let it ferment for 5-6 hours.
7. Once fermented, the batter will become a little airy, but it won’t rise that much.
8. Mix the fermented batter gently & add ginger green chilli paste, asafoetida, salt, turmeric powder & oil, mix well & gradually add the water & mix again until everything is combined.
9. Before adding the eno, make sure that the steamer is ready & grease the trays with oil.
10. Add eno into the batter & mix well, the batter will rise quickly but don’t be afraid, it’s just the fruit salt reacting with the water.
11. Pour the batter into the tray, fill it just a little less than the 3/4th then place it int the steamer & steam for 12-15 minutes.
12. Once steamed scrape the locho using a spatula & serve it hot, top it with melted butter, locho masala & sev, serve it along with the green chutney & some chopped onions.