Surti Locho is a Gujarati Farsan popular in parts of Gujarat especially Surat where it originated. It has its name from the fact that it was created while making Khaman and in the process it turned out like a lump (locho) instead of getting pieces like Khaman! It is very similar in preparation to Khaman, however, more water is added to the batter in this recipe. This recipe can be had as breakfast or snack at any time of the day. Serve it hot with Butter, Oil, Cheese and lot of dry masala powder and it tastes great. It is important to serve this dish hot to get its perfect Locho Taste!
पढ़े: सुरति लोचो रेसिपी हिंदी में
पढ़े: सुरति लोचो रेसिपी हिंदी में
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INGREDIENTS:
1/4 Cup Chana Dal (Bengal Gram)
2 Tsp Besan
2 Tbsp Curd
2 Pieces of Khaman
1 Tbsp Oil
1/2 Tsp Green Chillies and Ginger Paste or as per taste
Salt to taste
1/8 Tsp Asafoetida/Hing
1/8 Tsp Turmeric Powder
1/2 - 1 Cup Water
1/2 Tsp Eno Fruit Salt
For Garnish:
Masala: Mix 1/4 Tsp Red Chilli Powder, 1/4 Tsp Jeera (Cumin) Powder, 1/8 Tsp Black Salt (Sanchar)
Butter / Oil / Cheese for topping as needed
Chopped Onions
Sev
SERVES: 2 PEOPLE
PREPARATION TIME: 5 MIN
COOKING TIME: 15 MIN
TOTAL TIME: 20 MIN
* 1 CUP = 237 ML
METHOD:
1. Wash Chana dal 2-3 times and soak it in water for 5-6 hours.
2. In a mixing jar add soaked Chana Dal (after draining the water), Besan, Curd, Pieces of Khaman and grind to a smooth paste. If required add little water. Check the consistency. It should be thick but smooth.
3. Take out the batter in a large vessel. Cover the batter with a plate and put it in a dark place for 6-8 hours for fermentation.
4. After 6-8 hours the batter will turn lightly fluffy and sour. Mix it well.
5. Add Oil, Green Chillies and Ginger Paste, Salt to taste, Asafoetida/Hing, Turmeric Powder and Mix well.
6. Add Water gradually mixing well in to batter. Consistency should be like pakoda batter.
7. Add Eno Fruit Salt and mix well in one direction.
8. Immediately put the batter in a greased steaming plate.
9. Put the plate in a steamer in which water is already boiling & steam the Locho for 10-15 min.
10. Once done immediately transfer it into the serving plate.
11. Sprinkle preapared masala, Chopped onions, Butter and Plain Sev.
12. Serve hot with green coriander chutney!
TIPS:
1. Khaman pieces gives good fermentation to the Batter!
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