vegetariansoy-free
gujarati
Rava Dhokla
15 min
277 cal
8gProtein
36gCarbs
11gFat
1Recipes
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Creamy, melt-in-mouth Surti Egg Locho – a protein-packed, soul-satisfying treat for any time of day!
A unique street food delight from Surat, this dish features soft, savory steamed eggs with a 'locho' or loose texture. Topped with crispy sev and zesty spices, it's a must-try breakfast or snack.
Serving size: 1 bowl
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Creamy, melt-in-mouth Surti Egg Locho – a protein-packed, soul-satisfying treat for any time of day!
This gujarati dish is perfect for lunch or snack. With 403.23 calories and 18.64g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the steamer and tin. Add 2-3 cups of water to a large pot or steamer and bring it to a rolling boil. Generously grease a 7-inch round cake tin or a thali (plate with a rim) with oil and set it aside.
Make the egg batter. In a large mixing bowl, crack the eggs and whisk vigorously for 2-3 minutes until they are light, pale, and frothy. This step is crucial for a soft texture.
Combine all ingredients. Blend the ginger and green chilies into a coarse paste. Add this paste, along with the besan, turmeric powder, hing, salt, and water to the whisked eggs. Whisk again until the batter is completely smooth and free of lumps.
Activate and steam. Just before steaming, add the Eno fruit salt to the batter and give it a quick, gentle mix for about 10 seconds. The batter will become frothy. Immediately pour it into the greased tin, place it in the boiling steamer, and cover with a lid.
Cook the locho. Steam on high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, it's cooked. If not, steam for another 2-3 minutes.
Assemble and serve immediately. Do not let the locho cool. While it's hot, use a spoon to scoop out messy, soft portions directly into serving bowls. Drizzle each serving with melted butter. Sprinkle with red chili powder, black pepper powder, and locho masala. Garnish generously with finely chopped onions, nylon sev, and fresh coriander. Serve hot with green chutney and a lime wedge on the side.