For 4 Person(s)

Surti Locho

  • 1 cup chana dal
  • 1/3 cup urad dal
  • 1/3 cup poha
  • 3 tbsp oil
  • 2 green chili
  • 1 tsp ginger paste
  • 2 pinches of asafoetida
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper
  • 1/2 tsp red chili powder
  • 1 tsp eno fruit
  • 1 tsp salt
  • 1/2 bowl green coriander chutney
  • 1/2 bowl green coriander
  • 5 green chilis
  • 1 lemon, juiced
  • 1 bowl fine sev


Clean the chana dal and urad dal. Wash thoroughly and soak in water separately for 5-6 hours. Strain any remaining water from the soaked lentils.

Wash poha in water for 10 minutes before bringing it in use.

Coarsely grind the chana dal after removing the water as required. Remove the ground lentils into a big bowl.

Finely grind the urad dal. Add the soaked poha into it as well and grind finely. Take out the urad dal and poha mixture and add it to the same bowl as the chana dal. Mix all ingredients really well.

Add ginger, asafoetida, turmeric powder, green chilly, salt and half the amount of red chilli powder. Mix all ingredients nicely.

Also add 2 tsp oil to the batter.  If the batter appears to be thick, add 2-3 tbsp water to it.

For making the surti locho, take any steamer or any utensil in which another utensil can be placed.

Put 2 cups water in the bigger steamer and place it on a flame for heating. Place a wire stand in it to hold the other utensil on it (if needed).

Grease with oil the container to be used for making the surti locho. After doing all the preparations, add the eno fruit to the batter and mix.

Pour the mixture in the container. Tap the container bottom on asurface so that the mixture inside spreads out evenly. Sprinkle red chilli and black pepper on the top of mixture.

When the water begins to steam, place the batter-filled container on the wire stand inside the larger container. Cover the steamer and cook the surti locho for 20 minutes in the steam.

Surti locho appears to be puffy once cooked. Insert a knife, if the batter doesn't stick to knife then it is ready.

Take out piping hot surti locho onto a plate with the help of a spoon, spreading it thinly from the centre to ensure it is evenly distributed.

Place 1 tsp oil all around, 1 tsp lemon juice, 1-2 tsp chutney, green coriander and 2-3 tbsp sev. Serve green chilli too.