Surti locho (Gujarati Recipe)

Made with ingredients like chana dal, urad dal, and poha, this Surti Locho is protein-rich and uses very minimal oil in it. It is one type of Indian street food that can be enjoyed as breakfast, snack or as a light dinner. If you are someone who loves Gujarati food and looking to have a tasty and healthy recipe, then this recipe could be your preference!

Notes, pro-tips, and quick FAQs.
The consistency of the batter is the key, so make sure it is perfect.
You can store locho masala in an airtight container for months.
You can add garlic too to the batter for garlicky flavor.
Sprinkle some black pepper powder on the batter before steaming if you wish too.

Can we make this instant pot?

Sure you can.

Pour the batter into a greased pan (I prefer to use my 7-inch cheesecake pan with a removable bottom for easy removal).

Place the pan on top of the trivet.

Secure the lid, close the pressure valve, and cook for 3 minutes at high pressure (use the “pressure cook” button on an ultra model or “manual” mode on a duo).

Naturally, release pressure for 10 minutes, then quickly release any remaining pressure.

Can we use only Chana dal?
Yes, you can use only chana dal.

What if we don't have time to ferment the batter? Can we still make this recipe?
Absolutely, you can make without fermenting the batter.

Add all the spices and water in the grounded batter. Take 1/3rd of the batter in a bowl.

Add 1 tsp ENO fruit salt and 1 tsp lemon juice. Skip the baking soda here.

Gently mix and steam the batter.

Can we use besan (gram flour)?
Honestly, I have never tried making locho with besan, so I don't know what the result will be. If I happen to try in the future, I will update the result here.

Detailed Recipe
https://www.cookingcarnival.com/surti-locho/

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