Surthi Locha is cooked with less oil, steam baked, served with spicy desi chutney, chilies and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating. As the name reflects, this recipe is a specialty of Surat.
This healthy and light dish can be served along with a steaming cup of tea or coffee or whenever you crave of eating something light. Just few basic ingredients and you have yummy and sumptuous surti locho ready. Making surti locho is really easy and the method is just same as for preparing dhokla. So, try out making this special and traditional recipe from the street of Surat with these easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
Clean and rinse the chana dal and urad dal. Soak them in water separately for 5-6 hours. Then drain out the excess water.
Coarsely ground the Chana dal in a mixture jar. Transfer it to a bowl.
Soak the poha for 10 minutes in water and grind it coarsely along with urad dal.
Making:
In a big mixing bowl, take both the ground lentils. Add ginger, asafoetida, turmeric powder, green chilly, salt and red chilly powder. Mix everything well. Then add 2 tsp oil to it. Keep the consistency of batter little thick as of dhokla.
Take a steamer or a vessel to keep the batter filled tray in it. Add 2 cups of water in any big utensil and place it on flame to simmer.
Grease the container in which you are making surthi locho with some oil. After this, add eno fruit salt in the batter and mix well. Pour the batter in the container and tap so that the batter gets even.
10. Sprinkle red chilly powder and black pepper powder over it.
11. When you see gentle boil in the water and formation of steam, place this batter filled container on the net stand and steam it for 20 minutes. Keep the vessel covered.
12. When the surti locho appears puffy and cooked, insert a knife to it. If it comes out clean that means perfectly cooked surti locho is ready. Transfer this mouth-drooling and spicy surti locho on a plate.
Serving:
13. To serve, crumble it coarsely from the center. Top it up with 1 tsp oil, 1 tsp lemon juice, 1-2 tsp chutney, green coriander and 2-3 tbsp sev. Add some deep fried and crisp whole green chilies too. Serve this spicy-zingy surti locho steaming hot and relish eating.
- Chana dal – 1 cup
- Urad dal- ⅓ cup
- Poha – ⅓ cup
- Oil – 2-3 tbsp
- Green chilly – 1-2
- Ginger paste – 1 tsp or 1 inch baton (grated)
- Asafoetida – 1-2 pinch
- Turmeric powder – less then ¼ tsp
- Black pepper – ¼ tsp
- Red chilly powder – ½ tsp
- Eno fruit salt – 1 tsp
- Salt – 1 tsp (as per taste)
- For serving surti locho:
- Green coriander chutney – ½ bowl
- Green coriander – ½ bowl
- Green chilly – 4-5
- Lemon - 1 (juice)
- Fine sev – 1 bowl
- Clean and rinse the chana dal and urad dal. Soak them in water separately for 5-6 hours. Then drain out the excess water.
- Coarsely ground the Chana dal in a mixture jar. Transfer it to a bowl.
- Soak the poha for 10 minutes in water and grind it coarsely along with urad dal.
- In a big mixing bowl, take both the ground lentils.
- Add ginger, asafoetida, turmeric powder, green chilly, salt and red chilly powder. Mix everything well.
- Then add 2 tsp oil to it. Keep the consistency of batter little thick as of dhokla.
- Take a steamer or a vessel to keep the batter filled tray in it. Add 2 cups of water in any big utensil and place it on flame to simmer.
- Grease the container in which you are making surthi locho with some oil.
- After this, add eno fruit salt in the batter and mix well. Pour the batter in the container and tap so that the batter gets even.
- Sprinkle red chilly powder and black pepper powder over it.
- When you see gentle boil in the water and formation of steam, place this batter filled container on the net stand and steam it for 20 minutes. Keep the vessel covered.
- When the surti locho appears puffy and cooked, insert a knife to it. If it comes out clean that means perfectly cooked surti locho is ready. Transfer this mouth-drooling and spicy surthi locho on a plate.
- To serve, crumble it coarsely from the center. Top it up with 1 tsp oil, 1 tsp lemon juice, 1-2 tsp chutney, green coriander and 2-3 tbsp sev. Add some deep fried and crisp whole green chilies too. Serve this spicy-zingy surti locho steaming hot and relish eating.
11 Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Anjani joshipura
March 31, 2018 at 3:44 pm
Very happay to learn in details thanks
renu
June 23, 2016 at 11:51 am
Nisha mam, I made surti locho at home and it was not at all spicy. I think the content of spices is very less.
Nisha Madhulika
June 23, 2016 at 5:28 pm
You can more red chilly powder to make it more spicy.
jagdish
June 21, 2016 at 5:46 pm
Wow! authentic gujarati recipe for us. Thanks mam. You are making our India proud. Can I bake gujarati surthi locho in oven?
Nisha Madhulika
June 21, 2016 at 6:12 pm
Yes, you can bake it in oven.
farukh
June 17, 2016 at 5:44 pm
Nisha mam, I’m a big fan of your style of cooking. Can I use leftover cooked dal for making gujarati surti locho at home? Please help me out with this question.
Nisha Madhulika
June 20, 2016 at 4:38 pm
No, you can’t use leftover dal.
shiv
June 16, 2016 at 4:46 pm
Mam, I can you tell me that can I replace poha with rice? As I get delighted with gujarati cuisine and want to try making surti locho at home. Please reply soon.
Nisha Madhulika
June 20, 2016 at 4:40 pm
If you don’t want to add poha then skip it.
palak
June 15, 2016 at 12:15 pm
Hello mam, I’m a subscriber of your channel and always try out your recipes. Please tell me that can I add garlic in surthi locho? If yes than please tell me the quantity and when to add it.
Nisha Madhulika
June 20, 2016 at 4:40 pm
Yes, you can.