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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
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.
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.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 323.71 calories per serving with 16.61g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Add 1/4 cup of grated processed cheese to the batter just before steaming for a gooey, cheesy twist.
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.
Drizzle 1-2 tablespoons of Schezwan sauce over the locho along with the butter for a fiery Indo-Chinese flavor.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of protein from eggs and carbohydrates from besan provides sustained energy, making it an excellent breakfast or snack to fuel your day.
This dish contains essential vitamins and minerals like Vitamin B12, Vitamin D, and iron from eggs, and antioxidants from spices like turmeric and ginger.
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.
It can be considered moderately healthy. It's an excellent source of protein from eggs. However, the toppings like butter and fried sev add extra fat and calories. To make it healthier, you can reduce the amount of butter and sev.
In Gujarati, 'locho' means something that is loose, messy, or has a mistake. The dish gets its name from its characteristic soft, unset, and messy texture, which is intentional and delicious.
The most common reasons are not whisking the eggs enough to incorporate air, or letting the batter sit for too long after adding the Eno fruit salt. The reaction from Eno is immediate and short-lived, so you must steam the batter right away.
This specific recipe is for Egg Locho. The traditional Surti Locho is vegetarian and made from a fermented batter of chana dal (split chickpeas). You would need to find a different recipe for the classic dal-based version.
Locho is best eaten fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to one day, but they will become denser. Reheat by steaming for a few minutes to soften it up before serving.
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