Indian

Surti Locho

“A spongy, savory steamed cake made with chickpea flour and toor dal, spiced with ginger and green chili, topped with onions, pomegranate, and crunchy sev.”

Easy30 min

Where it comes from

Surti Locho hails from Surat in Gujarat, where street food culture thrives, showcasing a unique blend of spices and textures.

Follow the thread

Master techniqueSteaming Hero ingredientchickpea flour

On the Palate

What goes into it

How it's made

1
Soak toor dal overnight and blend it with chickpea flour, yogurt, ginger, and green chili to form a batter.
2
Allow the batter to ferment for several hours to achieve a light texture.
3
Steam the batter in a flat tray until fluffy and cooked through.
4
Garnish with chopped onions, pomegranate seeds, and sev before serving.
5
Serve hot with a side of spicy chutney.

Steaming