Surti Locho
This soft, steamed Surti street food has a light, airy texture from soaked lentils and rice. Topped with oil, spices, onion, and cilantro, it is messy in the best way and perfect as a snack or light meal.
For 4 servings
- prep · ~480 min
Soak the lentils and rice.
Wash the chana dal, urad dal, and rice well. Soak them together in plenty of water for 8 hours, then drain completely.
- mix · ~7 min
Grind the batter.
1.Add the soaked chana dal, urad dal, rice, ginger, and green chili to a grinder.2.Add yogurt and a little water for grinding.3.Grind to a thick, slightly coarse batter.4.Transfer the batter to a bowl and mix in turmeric powder, salt, and oil.TIPKeep the batter thick. A loose batter makes the locho dense instead of soft. - prep · ~5 min
Prepare the steamer and plates.
Bring water to a simmer in a steamer. Lightly grease four small plates or shallow steel trays with oil.
- mix · ~2 min
Add fruit salt and pour the batter.
1.Add fruit salt to the batter just before steaming.2.Sprinkle 1 tsp water over it if needed to activate, then mix gently in one direction.3.Divide the batter quickly between the greased plates.4.Spread it lightly without pressing out the air.TIPSteam the batter right after adding fruit salt so the locho rises well. - steam · ~15 min
Steam the locho.
Place the plates in the steamer, cover, and steam over medium heat until set and fluffy. A toothpick should come out mostly clean.
- rest · ~3 min
Let the locho rest briefly.
Take the plates out and let them cool for 2 to 3 minutes so the texture settles but stays soft.
- garnish · ~3 min
Top the locho.
1.Loosen the surface lightly with a spoon to create the classic rough texture.2.Sprinkle onion, coriander leaves, sev, red chili powder, and cumin powder on top.3.Drizzle lemon juice and a little extra oil over each portion. - serve
Serve the Surti Locho hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the soaked dals and rice slightly coarse, not silky smooth, so the locho stays airy instead of pasty.
- 2Keep the batter thick enough to mound on a spoon; excess water makes the steamed texture heavy and flat.
- 3Add fruit salt only when the steamer is fully hot, then portion immediately before the bubbles deflate.
- 4Spread the batter gently in the plates; pressing it down knocks out the trapped air needed for fluffiness.
- 5Steam on medium heat rather than high so the locho cooks through without turning rubbery on top.
- 6Rough up the surface with a spoon while still hot so the oil, lemon, spices, onion, and sev cling better.
- 7For the best street-style finish, add sev at the last moment so it stays crisp against the soft locho.
- 8Leftover locho can be re-steamed for a few minutes to soften again; avoid microwaving too long or it may toughen.
Adapt it for your goals.
Jain
Skip onion and ginger in the batter and topping, then finish with extra coriander, lemon, sev, and mild chili for a Jain-friendly version.
low oilLow-oil
Use minimal oil in the batter and reduce the finishing drizzle; the locho will still steam up soft but feel lighter.
extra spicyExtra-spicy
Increase green chili in the batter and add more red chili powder on top for a sharper Surti-style heat.
no onionNo-onion
Leave off the onion topping and use more coriander, sev, lemon, and cumin if you want the same contrast without raw onion.
Why this is on our healthy list.
Protein-Rich Lentil Base
Chana dal and urad dal make this snack more filling and nourishing than many refined flour street foods.
Steamed, Not Fried
Because the locho itself is steamed, the main body of the dish stays lighter than deep-fried snacks.
Digestive Spice Support
Ginger, green chili, cumin, and lemon add brightness while also helping the dish feel less heavy.
Frequently asked questions
The batter was likely too thin, overmixed after adding fruit salt, or left sitting too long before steaming. Keep it thick and steam immediately.
