Authentic Surti LochoVeg

1

Wash the Chana dal and Urad dal thoroughly, then soak them in fresh water for several hours or overnight.

2

Wash the Poha and let it rest in a sieve to soften.

3

Drain the lentils and add them to a mixer grinder with the soaked poha, sour curd, and a little water. Pulse until you achieve a semi-coarse batter.

4

Whisk the batter well, then cover and ferment in a warm place.

1

Combine coriander, mint, green chillies, ginger, gathiya, cumin, sugar, lemon juice, salt, and an ice cube (for color) in a blender.

2

Add minimal water and grind until thick and smooth.

1

In a bowl, mix Kashmiri red chilli powder, asafoetida (hing), black pepper powder, black salt, and cumin powder. Stir well or sieve for a uniform blend.

1

Once the batter is fermented, stir in ginger-green chilli paste, hing, salt, turmeric powder, and groundnut oil.

2

Gradually add water while mixing to reach the desired consistency.

3

Just before steaming, add Eno (fruit salt) and mix gently.

4

Pour into greased steamer trays and steam on medium flame until set.

1

Scrape the hot Locho onto a plate using a spatula.

2

Top generously with melted butter, the prepared Locho masala, and sev.

3

Serve hot alongside the green chutney and chopped onions.