Surti Egg Locho
A soft, steamed Surti snack made with ground gram and urad dal batter, then topped with grated boiled eggs, spices, chutneys, and sev. It is light yet filling, with the classic loose, rustic texture that makes locho so loved in Surat.
For 4 servings
- prep · ~360 min
Soak the dals.
Wash the chana dal and urad dal well. Soak them in plenty of water for 6 hours, then drain fully.
- boil · ~12 min
Boil the eggs.
Place the eggs in water, bring to a boil, then cook until hard-boiled. Cool, peel, and keep aside for topping.
- mix · ~7 min
Grind the locho batter.
1.Add the soaked chana dal, urad dal, ginger, green chili, yogurt, turmeric powder, asafoetida, and 0.25 tsp salt to a grinder.2.Pour in just enough water for grinding.3.Grind to a thick, smooth batter that is slightly fluffy but not runny.4.Transfer the batter to a bowl and mix well.TIPKeep the batter thick. A thin batter gives flat, sticky locho instead of the classic soft, rough texture. - prep · ~5 min
Prepare the steaming plates.
Lightly grease 4 small steel plates or thalis with oil and set up a steamer with water over medium heat.
- mix · ~1 min
Add fruit salt and aerate the batter.
Just before steaming, add fruit salt to the batter and fold gently in one direction until the batter turns light and airy.
TIPSteam the batter right away after adding fruit salt so the locho rises well. - steam · ~15 min
Steam the locho.
1.Divide the batter between the greased plates.2.Place the plates in the steamer without stacking too tightly.3.Cover and steam until set but still soft in the center.4.Remove the plates and let them cool for 2 minutes. - assemble · ~4 min
Loosen and top the locho.
1.Use a spoon to roughly mash and loosen the steamed locho on each plate.2.Grate the boiled eggs evenly over the hot locho.3.Sprinkle the remaining 0.25 tsp salt, black pepper, and red chili powder on top.4.Drizzle green chutney, sweet chutney, and lemon juice over each portion. - garnish · ~1 min
Finish with sev and coriander leaves.
Scatter nylon sev and chopped coriander leaves over the top just before serving so they stay fresh and crisp.
- serve
Serve hot.
Serve Surti Egg Locho right away while it is soft, warm, and loaded with toppings.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the dal batter thick and smooth; if it pours like dosa batter, the locho will steam dense instead of fluffy.
- 2Add fruit salt only when the steamer is fully ready, then fold gently and steam immediately for the best rise.
- 3Do not oversteam; the center should be just set and jiggly-soft, because locho firms up a little as it rests.
- 4Loosen the steamed locho with a spoon while still hot to create the signature rough, soft Surti texture.
- 5Grate the boiled eggs over hot locho so they warm through and lightly meld with the chutneys and spices.
- 6Add nylon sev only at the end, or it will soften quickly from the steam and chutney drizzle.
- 7If making ahead, steam the locho base first and refrigerate; re-steam briefly, then add eggs, chutneys, sev, and coriander fresh.
Adapt it for your goals.
Extra-spicy
Increase green chili in the batter and finish with more red chili powder for a sharper Surti-style heat.
cheese toppedCheese-topped
Add a little grated cheese along with the egg for a richer, street-food style version that melts into the hot locho.
no onion no garlicNo-onion-no-garlic
This recipe is already naturally suitable; just ensure both chutneys are made without onion or garlic.
vegetarianVegetarian
Skip the boiled egg and top with extra sev, chutneys, coriander, and a little grated paneer for similar richness.
Why this is on our healthy list.
Protein-Rich Meal
Chana dal, urad dal, and boiled eggs together make this snack filling and naturally rich in protein.
Steamed, Not Fried
The locho base is cooked by steaming, which keeps it light while still giving a soft, satisfying texture.
Contains Legumes
The dal batter provides plant-based nutrients and fiber, helping make the dish more sustaining than a purely refined snack.
Herbs and Aromatics
Ginger, green chili, coriander, and lemon add freshness and strong flavor without needing heavy fat.
Frequently asked questions
Usually the batter was too thin, the fruit salt was added too early, or the batter was overmixed after adding it. Keep the batter thick and steam immediately.
