Surti Locho

Ingredients

• 100 g Split chickpea (chana dal)
• 2 tbsp Black gram lentil (urad dal)
• ¼ cup Curd
• 1 Green chilli
• ½ inch piece Ginger
• 1 tbsp Gram flour (besan)
• 1 tbsp Oil
• ½ tsp Fruit salt (Eno)
• ¼ tsp Turmeric powder
• ¼ tsp Asafoetida (hing)
• to taste Salt
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 tsp Black salt
• ½ tsp Black pepper powder
• a pinch MSG

Method of Preparation

Chef Ajay Chopra

1. Soak and Grind

   Wash and soak the chana dal and urad dal for 6–7 hours or overnight. Drain and grind with green chilli, ginger and curd into a smooth, thick batter similar to idli batter.

2. Ferment the Batter

   Leave the batter to ferment for 6–8 hours in a warm place.

3. Prepare the Batter for Steaming

   Once fermented, add besan, turmeric powder, hing, cumin powder, black pepper powder, black salt, MSG and regular salt. Mix well. Just before steaming, add the Eno and pour 1 tbsp water over it. Mix gently until the batter becomes airy.

4. Steam the Locho

   Grease a thali or steaming plate with oil. Pour the batter in a thin layer, not as thick as Dhokla batter. Steam for 12–15 minutes or until a knife inserted into the Locho comes out clean. Unlike Dhokla, do not cut the Locho into neat squares. Use a spoon to scramble and break it into rough, uneven pieces.

5. Temper the Locho

   Heat a little oil and add mustard seeds, sesame seeds and green chillies. Pour the tempering over the steamed Locho.

6. Serve

   Sprinkle red chilli powder and black salt over the Locho. Drizzle with oil or butter and garnish with chopped coriander and sev.