Surti Locho with Special Chutneys recipe

Surti Locho with Special Chutneys

Surti Locho is a unique steamed Gujarati snack, originally from Surat, that has gained immense popularity across Gujarat and beyond. Known for its soft, spongy, and slightly crumbly texture, Locho is enjoyed with spicy green chutney and tangy red garlic chutney. This dish is especially loved during fasting festivals, family gatherings, or as an evening street food treat.

Why Surti Locho is Special place in gujarati cousin

• It’s a light yet filling snack, made with fermented gram flour batter.
• Locho has a soft “loose” texture hence the name “Locho.”
• Served with two flavorful chutneys: Green Coriander Chutney and Red Garlic Chutney.
• Healthy alternative to deep-fried snacks, as it is steamed.

Ingredients required to make Surti Locho

For Surti Locho

• 1 cup gram flour (chana dal flour, soaked & ground)
• 2 tbsp rice flour
• 1/2 cup sour yogurt
• 2 tsp ginger-green chili paste
• 1/4 tsp turmeric powder
• 2 tbsp oil
• 1 tsp fruit salt (Eno)
• Salt to taste
• Water as required

For Green Chutney

• 1 cup fresh coriander leaves
• 4-5 green chilies
• 1 inch ginger
• 1 tbsp lemon juice
• Salt to taste

For Red Garlic Chutney

• 8-10 dry red chilies (soaked)
• 8-10 garlic cloves
• 1 tbsp lemon juice
• Salt to taste

Step-by-Step Method

Surti Locho recipe with step by step instructions

1. Mix gram flour, rice flour, and yogurt. Add enough water to make a smooth batter.
2. Cover and ferment the batter for 6–8 hours.
3. Once fermented, add ginger-chili paste, turmeric, salt, and oil. Mix well.
4. Just before steaming, add Eno and mix gently.
5. Pour into a greased thali or steamer plate and steam for 15–20 minutes.
6. Allow to cool slightly, then fluff lightly with a spoon to create the characteristic “locho” texture.

How to make Green Chutney

1. Grind coriander, chilies, ginger, lemon juice, and salt into a smooth paste.
2. Use minimal water to keep the chutney thick and flavorful.

How to make Red Garlic Chutney

1. Grind soaked red chilies, garlic, lemon juice, and salt into a smooth paste.
2. Add a little water if needed to adjust consistency.

Serving Suggestions

Serve the warm Surti Locho topped with oil or butter and garnish with sev, onions, and coriander. Pair it with green chutney and red garlic chutney for an authentic Surat-style street food experience.

Nutrition (Approx. per serving)

• Calories: 220 kcal
• Carbohydrates: 32 g
• Protein: 9 g
• Fat: 6 g
• Fiber: 5 g

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Fun Fact about Surti locho

Locho was actually discovered by accident when a batter meant for another snack didn’t set properly. Instead of throwing it away, it was served – and people loved it! Today, Surti Locho has become a culinary identity of Surat.

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Surti Locho with Special Chutneys

Surti Locho is a soft, steamed Gujarati street food that resembles a savory pudding. Traditionally enjoyed in Surat, it’s served with spicy green chutney, tangy garlic chutney, and topped with sev.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 Servings

Course: Snack, street food

Cuisine: Gujarati, Indian

Calories: 220

Ingredients Equipment Method Video Notes

Ingredients

  

For Locho:

• 1 cup chana dal split Bengal gram, soaked 6–7 hours
• 2 tbsp urad dal split black gram
• 2 tbsp poha flattened rice, soaked
• 2 green chilies chopped
• 1- inch ginger chopped
• 2 tbsp oil
• ½ tsp ajwain carom seeds
• 1 tsp black pepper coarsely crushed
• ¼ tsp baking soda
• Salt to taste

For Green Chutney:

• 1 cup fresh coriander leaves
• 2 green chilies
• 1- inch ginger
• Salt to taste
• Lemon juice as needed

For Red Garlic Chutney:

• 10 –12 soaked dry red chilies
• 5 –6 cloves garlic
• 2 tbsp oil
• Salt to taste

Equipment

• Mixing bowl
• Mixer grinder
• Greased tray or thali
• Knife & cutting board
• Blender
• Steamer / Idli steamer / large pot with trivet

Method

 

Prepare Locho:

1. Drain soaked dals and poha, then grind with chilies and ginger into a thick batter.
2. Add oil, ajwain, black pepper, and salt. Mix well.
3. Just before steaming, stir in baking soda.
4. Pour batter into a greased tray and steam for 15–20 minutes until set and fluffy.
5. Scrape portions with a spoon for that authentic “locho” look.

Prepare Green Chutney:

1. Blend coriander, chilies, ginger, salt, and lemon juice until smooth.
2. Prepare Red Garlic Chutney:
3. Blend soaked red chilies, garlic, and salt into a paste.
4. Heat oil and pour over chutney for a smoky flavor.

To Serve:

1. Place hot locho on a plate.
2. Drizzle green and red chutneys.
3. Garnish with sev and coriander. Serve immediately.

Video

Notes

Add a pinch of asafoetida (hing) if you’re not keeping it Jain.

Always steam fresh and serve hot for best taste.

Can be enjoyed as breakfast, evening snack, or light dinner.