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A popular steamed savory cake from Surat, Gujarat, made from chana dal. This unique snack has a soft, melt-in-your-mouth texture, topped with spicy masala, sev, and onions.
Soak the Lentils and Poha
Grind the Batter
Ferment the Batter
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A popular steamed savory cake from Surat, Gujarat, made from chana dal. This unique snack has a soft, melt-in-your-mouth texture, topped with spicy masala, sev, and onions.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 433.12 calories per serving with 15.03g of protein, it's a moderately challenging recipe perfect for breakfast or snack or brunch.
Prepare for Steaming
Steam the Locho
Prepare Toppings and Serve
To make a Jain version, simply omit the onion and ginger from the recipe. You can add a pinch of extra black pepper to the batter for flavor.
For a pungent twist, add 2-3 cloves of finely minced garlic to the batter along with the ginger-chili paste.
A modern favorite among kids. Sprinkle a generous amount of grated processed cheese over the hot locho along with the other toppings.
For a richer flavor profile, drizzle melted butter (preferably Amul butter) instead of peanut oil over the freshly steamed locho.
Made primarily from chana dal (split chickpeas), Surti Locho is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The fermentation process not only makes the lentils easier to digest but also introduces beneficial probiotics. These microorganisms support a healthy gut microbiome, aiding digestion and improving nutrient absorption.
The lentils provide a good amount of dietary fiber, which helps in maintaining digestive health, preventing constipation, and promoting a feeling of fullness, which can aid in weight management.
As a steamed dish, it is significantly lower in fat and unhealthy compounds compared to deep-fried snacks. This makes it a heart-friendlier option for satisfying your savory cravings.
This is usually due to two reasons: either the batter was not well-fermented, or the fruit salt (Eno) was not fresh or was overmixed. Ensure your batter is airy after fermentation and mix very gently for only a few seconds after adding Eno.
While traditional locho requires fermentation for its characteristic tangy flavor and texture, you can make an 'instant' version. Skip the fermentation, add 2-3 tablespoons of besan (gram flour) and an extra 1/2 teaspoon of fruit salt to the unfermented batter just before steaming.
Both are steamed Gujarati snacks. Khaman is typically made from a batter of only besan (gram flour), is spongier, and is cut into neat squares. Locho is made from a fermented batter of chana dal, has a much softer, almost pasty ('locho' means mushy) texture, and is served by scooping it messily onto a plate.
Surti Locho can be a relatively healthy snack. It's steamed, not fried, and made from protein-rich lentils. However, the traditional toppings of oil, sev (fried chickpea flour noodles), and masala add significant fat, sodium, and calories. To make it healthier, use less oil and sev, and increase the amount of fresh onion and coriander.
One serving of Surti Locho (approximately 215g) with all the traditional toppings contains around 350-400 calories. The exact number can vary based on the amount of oil and sev used.
Locho is best eaten fresh. However, if you have leftovers, you can store the plain steamed locho (without toppings) in an airtight container in the refrigerator for up to 1 day. Reheat by steaming it for a few minutes until soft, then add fresh toppings before serving.