The street food experience at Mumbai steered me on to a very interesting snack invented in Surat several years ago—The LOCHO. The name and the plating intrigued me to tasting this popular street food which is available in several avatars.
Locho was discovered accidentally by a Khaman Vendor, who while preparing Khaman, added a little too much water resulting in a lumpy and watery batter. His quick senses directed him to try steaming the batter and lo …. Was discovered soft, steamed Locho which is scooped on to a plate. To enhance the look, flavour and mouth feel it was topped with coriander chutney, sev and finely diced onions. A sprinkle of a special dry masala added to its
tongue-tickling taste. The vendor did not waste time in trying to find a name for his dish. He simply named it LOCHO which in Gujarathi means “a mistake’ or “bungling ’or “a confusion”.
Several variations of this simple dish has been very innovatively created and eaten just off the stove-oil locho/butter locho/cheese butter locho/sado loccho…the list does not stop here; you have fusion foods in the form of locho burger. locho rolls, cheese locho franke, open cheese locho sandwich, locho pizza—whew an amazing array.
Ingredients Surati Locho Recipe:
For Batter:
- Chana Dal (Bengal Gram) 1 Cup
- Urad Dal⅓ Cup
- Poha/Beaten Rice/Aval 2 Tbsps.
- Ginger-chili paste2 tsp
- Salt To Taste
- Oil1 ¼ Tbsp
- Turmeric Powder¼ tsp
- Baking Soda¼ tsp
- Lemon Juice½ Tbsp
For Locho Masala:
- Chili Powder – 1 ½ Tbsp
- Black Salt – 1 ½ tsp
- Black Pepper Powder – ½ tsp
- Roasted Cumin Powder – 1 tsp
For Garnish:
- Fine sev
- Melted butter
- Finely chopped onion
- Coriander-Mint chutney
Surati Locho Preparation Method:
Locho Masala:
Mix all the ingredients in a bowl and set aside.
Locho Batter:
- Wash the dals well and soak both together for 6 hours or overnight in safe water.
- Wash and soak the poha in water for 10 minutes before grinding
- Drain the water from dal and poha.
- Blend them into a smooth but little bit coarse paste using 1 and ¼ cup of water.
- Transfer the batter into a bowl, cover and set aside for 6-8 hours /overnight to ferment.
- Once the batter is fermented, add ginger chili paste, oil, salt, and turmeric powder and mix well.
- Slowly add about 450 ml of water into the mixture and whisk it into a smooth batter
of pouring consistency. - Grease a 9-inch diameter plate of 2 inches thickness. Pour the batter till 3/4 th the height. Steam in a hot steamer for 10 minutes. Now, heat some water in a steamer. After that add baking soda and lemon juice. Mix very well using a whisk.
- Insert a fork and if it comes out clean the locho is well cooked.
- Scoop onto a plate. Drizzle some melted butter. garnish with onions, sev & chutney.
Sprinkle the locho masala and serve hot.
BONUS: Instant LOCHO Recipe:
Ingredients for Instant Locho:
For Batter:
- Chana Dal Bengal Gram 1 Cup
- Urad Dal Split Black Gram 4 Tbsp
- Poha Flattened Rice 4 Tbsp
- Sour Curd ¼ Cup
- Water ¼ Cup
- Green Chilli Paste 2 Tsp
- Ginger Paste 1 Tsp
- Turmeric Powder ¼ Tsp
- A Pinch Of Hing
- Salt To Taste
- Oil 1 Tsp
- Water 2 Cup
- Eno Fruit Salt 1 tsp
Locho Chutney:
- Coriander Leaves 1 Cup
- Mint Leaves 8-10
- Green Chilli 2
- Ginger ½ Inch
- Jeera 1 Tsp
- Sugar 1 Tbsp
- Lemon Juice 1 Tbsp
- Salt To Taste
- Water To Grind Chutney
Grind all ingredients into a smooth paste and set aside.
Locho Masala 2:
- Pepper Powder½ Tsp
- Roasted Cumin Powder – ½ Tsp
- Salt To Taste
- Chaat Masala½ Tsp
- Red Chilli Powder1 Tsp
Mix all the spices and store in an airtight box.
Garnish:
- Locho masala
- Chopped onion
- Coriander leaves
- Melted Butter
- Sev
Preparation Method for Instant Locho:
- Soak the channa dal and urad dal for 5-6 hrs. Soak the poha for 10 minutes.
- Grind all the soaked items with sour curd and required quantity of water into a smooth batter.
- Measure and take 2 cups of batter in a mixing bowl. Add green chilli paste, ginger paste, turmeric powder, asafoetida, salt and oil and mix till all is blended well.
- Add about 2 more cups of water and make it up to a pouring consistency.
- Add the Eno Fruit salt and mix just before pouring it onto a greased plate.
- Steam immediately for 15 minutes.
- Insert a fork and if it comes out clean the Locho is cooked well.
- Scoop out onto a serving plate. Garnish with onions, sev ,chutney and the masala. Drizzle the melted butter and serve hot.
- Meanwhile, in a grinding jar add coriander leaves, mint leaves, green chilli, ginger, jeera, sugar, lemon juice, salt and 2 pieces of khaman dhokla and grind everything.
- Locho chutney Is ready. Then, in a bowl add pepper powder, roasted jeera powder, salt, chat masala, red
chilli powder and mix everything well. - After 15 minutes, with the help of toothpick check out locho is properly cooked or not. If toothpick comes out clean, then locho is properly steam.
- Finally, Scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, coriander leaves, melted butter and sev on the top.
