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locho
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Surati Locho - Steamed Gujarati Street Food

Steamed Gujarati Farsan made out of split bengal gram and rice batter fermented over night and steamed.
Course: Side Dish, Snack
Cuisine: Indian
Servings: 5

Ingredients

  • 4 cup Split Bengal Gram
  • 1 cup Rice
  • ¾ cup Yogurt
  • 4 tbsp Green Chili Paste Serrano Pepper Paste
  • 2 tbsp Ginger Paste
  • 1 tsp Turmeric Powder
  • 1 tbsp Salt
  • 1 tsp Sugar
  • ¼ tsp Asafetida
  • ½ cup Peanut Oil

Spicy Locho Masala for garnishing

  • 1 tsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Black Salt
  • ½ tsp Salt
  • 1 pinch Asafetida
  • ½ tsp Mango Powder

Green Peanut Chutney

  • ½ bunch Cilantro
  • ½ cup Peanuts
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • 1 tsp Sugar
  • 1 Serrano Pepper
  • 1 tbsp Lime Juice

Instructions

Green Peanut Chutney

  • Blend all green peanut chutney ingredients in a blender till smooth. Add water while blending to get desired consistency. Keep it aside.

Spicy Locho Masala for garnishing

  • Mix all spicy locho masala ingredients together and keep it aside.

Prepare Locho

  • Wash and soak Split Bengal gram and rice separately for 6-8 hours.
  • Grind soaked and drained Split Bengal gram until you get just a little grainy and close to smooth paste. Add little water at a time to get desired consistency while blending.
  • Grind soaked and drained rice until you get just a little grainy and close to smooth paste. Add little water at a time to get desired consistency while blending.
  • Mix both pastes together in a big bowl along with salt, sugar, turmeric powder, asafetida and yogurt. Add little water at a time to get cake batter like consistency while mixing.
  • Cover and keep it in a dark place over night or for 8+ hours to ferment it. I like to keep it either in an oven (of course with oven NOT ON) with only lights on or in the instant pot on yogurt setting without the ring on.
  • Once the batter is fermented, add green chili paste, ginger paste and oil to it. Mix it very well and taste it. Add more salt and spices if needed. Add little water at a time to get cake batter like consistency while mixing.
  • Take enough batter out in a bowl for one steaming batch. When you're ready to steam the locho, add ENO fruit salt to the batter and mix it very well till you see it foaming up.
  • Immediately pour the batter into an oil-greased pan that is being used to steam the locho. Steam for 15 to 20 minute on medium to high heat. The locho is done when you poke it with a knife or toothpick and it comes out clean.
  • Serve it immediately when it's done and hot! Place one serving of locho onto a plate. Top it with sev, drizzle peanut oil, sprinkle few pinches of locho msalsa and chopped onions on top with side of green peanut chutney!

Notes

You can use the same batter, just a little thicker, to make Khaman. If you are making khaman with the same batter, let the steamed batter cool down completely before cutting it. Once it cooled down completely, cut it into cubes and temper it with hot oil along with mustard seeds and asafetida. Garnish it with chopped cilantro and shredded coconut!