Surti Egg Locho
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.
For 4 servings
6 steps. 15 minutes total.
- 1
Prepare the steamer and tin
- a.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.
- 2
Make the egg batter
- a.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.
- 3
Combine all ingredients
- a.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.
- 4
Activate and steam
- a.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.
- 5
Cook the locho
- a.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.
- 6
Assemble and serve immediately
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Serve the locho immediately after steaming. It tastes best when hot and soft, as it tends to harden as it cools.
- 2Add Eno or baking soda just before pouring the batter into the tin. Do not let the batter sit after adding it, or you will lose the aeration.
- 3The key to locho is its soft, almost-scrambled texture. Don't worry if it doesn't set like a firm cake.
- 4Greasing the steaming tin generously is essential to prevent the locho from sticking.
- 5For a richer flavor, you can use melted ghee or peanut oil instead of butter for the topping.
Adapt it for your goals.
Cheesy Locho
Add 1/4 cup of grated processed cheese to the batter just before steaming for a gooey, cheesy twist.
Garlic Locho (Lasaniyo Locho)Garlic Locho (Lasaniyo Locho)
Prepare a tempering of 2 tablespoons of oil, 1 tablespoon of finely chopped garlic, and a pinch of red chili powder. Pour this over the locho before adding other garnishes.
Spicy Schezwan LochoSpicy Schezwan Locho
Drizzle 1-2 tablespoons of Schezwan sauce over the locho along with the butter for a fiery Indo-Chinese flavor.
Why this is on our healthy list.
High-Quality Protein Powerhouse
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Boosts Energy Levels
The combination of protein from eggs and carbohydrates from besan provides sustained energy, making it an excellent breakfast or snack to fuel your day.
Rich in Micronutrients
This dish contains essential vitamins and minerals like Vitamin B12, Vitamin D, and iron from eggs, and antioxidants from spices like turmeric and ginger.
Frequently asked questions
One serving of Surti Egg Locho contains approximately 300-350 calories, depending on the amount of butter and sev used. It's a substantial and energy-dense snack.