Credits: Wikimedia Commons
Surti Locho is a popular Gujarati snack originating from Surat, made from fermented lentil batter that yields a soft, porous texture resembling a spongy cake.
Credits: Wikimedia Commons
It is known for its adaptability and is often customised with toppings such as onions, coriander, and grated coconut, presenting a delightful medley of flavours and textures.
Credits: Wikimedia Commons
Credits: Wikimedia Commons
Credits: Canva
Combine 2 cups of gram flour, a pinch of baking soda, ginger-green chilli paste, turmeric, salt, and water to form a thick, lump-free batter; allow it to ferment overnight for a characteristic airy texture.
Grease a steaming tray or dish, pour the batter into it, and steam it for approximately 15-20 minutes until the locho becomes firm and a toothpick inserted in the centre comes out clean.
Credits: Canva
Once steamed, garnish the locho with chopped onions, cilantro, and grated coconut, and drizzle with chutney; serve it hot with fried green chillies and sev for a traditional touch.
Credits: Canva
Experiment with toppings like cheese, tomatoes, or paneer to create personalised versions while maintaining the authentic taste and texture.
Credits: Canva
Leftovers can be refrigerated for a day or two and reheated in a steamer or microwave for a warm, delicious treat.
Credits: Wikimedia Commons
Credits: Wikimedia Commons
Surati Locho embodies the heart of Gujarati culinary creativity in every delightful bite.