SuRTi – LoChO by Sangeeta on Feb 3, 2012
Popular gujarati recipes with the strange names like locho,as name reflects is specialty of Surat.It is a famous street food of Gujarat,specially Surat,very tasty and spicy you can enjoy anytime.It can be made using split Bengal gram,Split Black gram And flattened rice (poha),but I used only split bengal gram and gram flour,and made in a traditional way ma Mom use to make,no changes no twist....as some dishes are close to our heart,which we don"t want to change like our age old habits..:))
- Cook time:
- Prep time:
- Yields: serves 2-3 person
- For Batter:
- 1 cup split bengal gram (soaked in water for 4 hrs)
- 1 tablespoon gram flour
- 1/2 teaspoon turmeric powder
- salt to taste
- water as needed
- For Add On:
- 1 tablespoon green chilli paste
- 1-1/2 teaspoon Eno-Fruit-salt
- Cooking Oil Spray
- For Topping:
- Jeeraloo Masala
- Butter (melted)(Vegans can avoid it)
- Green mint coriander Chutney
- Sweet and Sour Date and Tamarind chutney
- Red onions (chopped)
- Fresh Coriander (chopped)
- Nylon shev or any Shev
- For Serving:
- Khaman Chutney
For Batter:In a bowl,mix all ingredients for batter and make little bit loose batter then,that we made for Khaman or dhokla,keep covered for half an hour.
Now add green chilli crushed and Eno-Fruit-Salt and whisk in one direction,till fluffy,pour in a greased tray or plate.
In a hot steamer,steam for 20-25 min and when slightly cool,torn it unevenly;by hand.In a serving bowl place,some pieces of Locha,top it with toppings,serve hot...or at room temperature,along with KHAMAN CHUTNEY,on side,a very traditional way of serving it...:)))))))
It is a very good option for breakfast or one dish dinner too,it is dieters delight,as it is oil free,steamed food,give feeling in small quantity,rich in calcium and protein and tasty too.
JEERALOO MASALA:
Mix 1 tablespoon red chilli powder,1/4 teaspoon salt,1 teaspoon roasted jeera powder,1/2 teaspoon black salt and 1/2 teaspoon pepper powder,mix well and use.you can store and use it for sandwich,salad and many more things.
KHAMAN CHUTNEY:
1 big piece or 1oo gram of khaman dhokla,25 grams spinach,50 grams fresh coriander,1-2 green chilli,1 teaspoon sugar,1 teaspoon lemon juice and salt,crush all ingredients in a blender in coarse paste.
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Recipe Reference
locho means ,something fishy,actually there is a interesting story behind it,that once,a chef ,by mistake added more water to the khaman batter,so it turned out little bit more softer and mashy then regular one ,so he yelled,"arre aa to locho,thai gayo,and to hide his mistake ,he served that dish,along with the tatsy and colorful toppings,which is loved by his customers,and this dish was born"-as told by my mom....to me..:)
By kirti on Jan 17, 2016