Locho
Surat's beloved street food - soft steamed cake topped with chutneys, sev, and aromatic tempering.
Prep Time
30 mins
Cook Time
25 mins
Servings
4 people
Difficulty
Easy
Ingredients
For Batter
Tempering
Toppings
Instructions
Prepare Batter
10 minsMix gram flour, semolina, rice flour, buttermilk, water, ginger-chili paste, turmeric, sugar, and salt. Whisk until smooth.
Rest the Batter
20 minsLet the batter rest for 15-20 minutes. This helps the semolina absorb the liquid.
Add Eno
2 minsJust before steaming, add Eno fruit salt and mix gently until the batter becomes frothy and light.
Steam
20 minsPour batter into a greased steaming plate. Steam for 15-20 minutes until a toothpick comes out clean.
Prepare Tempering
3 minsHeat oil, add mustard seeds, curry leaves, and green chilies. Let them splutter. Pour over the steamed locho.
Serve
5 minsMash locho roughly with back of spoon. Add generous toppings of sev, onions, coriander, both chutneys, and oil.
Chef's Tips
- Locho should be soft and spongy, not dense
- Don't overmix after adding Eno - it will lose the fluffiness
- Buttermilk gives the characteristic tangy flavor
- The toppings make the dish - be generous with them
- Best served hot with lots of sev for crunch
The Story Behind Locho
Locho is Surat's pride - a street food that you won't find easily outside the city. Some say it originated as a "failed" khaman that didn't set properly, but the locals loved its soft, mashed texture and turned it into a beloved snack.
The streets of Surat are dotted with locho vendors, each with their secret recipe for the perfect spongy texture. The combination of tangy, sweet, and spicy chutneys with the crunch of sev creates an addictive flavor profile.