An accidental invention, Locho from Surat, Gujarat, is a lip-smacking snack made with chana dal, which is steamed to form a soft mixture that is served with sev, onion and mint chutney.
200 grams chana dal (washed and soaked) 1 green chilli 1 inch ginger 2 tablespoon yoghurt (curd) 1/4 teaspoon turmeric 1/4 teaspoon asafoetida 1/4 teaspoon baking soda 1 tablespoon peanut oil 1/2 tablespoon red chilli powder 1/2 tablespoon cumin powder salt as required 1 tablespoon gram flour (besan) sev as required
Blend the soaked and drained dal to form a coarse mixture. Now add ¾ cup water, besan, curd and salt.
Blend again to a batter. Cover and let the batter ferment for 3 hours.
Now add finely chopped green chilli, grated ginger, turmeric, asafoetida, baking soda and peanut oil to the batter. Whisk well for 2 minutes.
Pour the batter into a greased tin and steam it for 10-12 minutes. Once steamed, take out the Locho on a plate by scraping it off from the tin.
Garnish it with red chilli powder, cumin powder, sev and serve along with some chopped onion and mint chutney on the side.