Surti Locho is a popular Gujarati street food that is soft, spongy, and packed with protein. Originally an accidental creation, it is made using urad dal, chana dal, and poha, and is prepared similarly to dhokla. With a tangy flavor from sour curd and a hint of spice from ginger-chilli paste, Surti Locho makes for a perfect snack or breakfast option.
Ingredients
- 4 tbsp Urad Dal
- 2 tbsp Chana Dal
- 4 tbsp Poha
- 1/2 cup Sour Curd
- Water as needed
- 2 tsp Ginger Chilli Paste
- 1 tsp Turmeric Powder
- A pinch of Hing (Asafoetida)
- Salt to taste
- 4 tsp Oil
- 1 1/2 tsp Fruit Salt
- 1 Onion, finely chopped
- Sev for topping
Method
- Wash urad and chana dal thoroughly 3-4 times and soak for 2-3 hours, ideally overnight.
- Rinse poha well and soak in water for 10 minutes.
- Blend the soaked dals and poha into a coarse mixture.
- Add water, curd, and salt to taste, blend again, and set aside for 3 hours to ferment.
- Once fermented, mix in ginger-chilli paste, turmeric, hing, fruit salt, and a little oil. Whisk for 2 minutes.
- Grease a steaming tin, pour the batter, and steam for 12-15 minutes. Check doneness with a fork.
- Remove and let cool, then cut into small squares or scrape into pieces. Top with chopped onions and sev. Serve immediately.
