Full written recipe for Surti Locho
Prep time: 15-20 minutes (excluding fermentation & soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people
Locho special green chutney
Ingredients:
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना 1/2 CUP
GREEN CHILLI | हरी मिर्च 2-3 NOS.
GINGER | अदरक 1/2 INCH
GATHIYA | गाठिया 2-3 TBSP
CUMIN SEEDS | जीरा 1 TSP
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Method:
Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency.
Your green chutney is ready.
Special masala
Ingredients:
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TSP
ASAFOETIDA | हींग 1/4 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP
BLACK SALT | काला नमक 2 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
Method:
Add all the powderd spices in a bowl & mix well, you can all pass these spices through a sive.
Your locho special masala is ready.
Locho
Ingredients:
CHANA DAL | चना दाल 1 CUP
URAD DAL | उरद दाल 2 TBSP
POHA | पोहा 1/4 CUP
WATER | पानी AS REQUIRED (80-100 ML)
SOUR CURD | खट्टा दही 1/4 CUP
WATER | पानी AS REQUIRED
GINGER & GREEN CHILLI PASTE | अदरक और हरी मिर्च की पेस्ट 2 TBSP
ASAFOETIDA | हींग 1/2 TSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
GROUNDNUT OIL | मूंगफली का तेल 2 TSP
WATER | पानी 1.5 CUPS (ADDED GRADUALLY)
ENO | ईनो 2 TSP
OIL | तेल
Method:
Add the chana & urad dal into the same bowl & wash them well with water until it turns clear, then add fresh water & let the dal soak for 5-6 hours or overnight.
Once soaked, discard the water & add them into a mixer grinder jar.
Add the poha into a sieve & wash it with water, then plate the sieve into a separate bowl & let it rest for 5-10 minutes.
Then add the soaked poha into the mixer grinder jar along with sour curd & water, grind everything into a semi-coarse batter, make sure you grind it using pulse mode.
Transfer the batter into a large bowl & whisk it well using a whisk for 3-4 minutes.
Cover the bowl & place it in a warm corner of the kitchen & let it ferment for 5-6 hours.
Once fermented, the batter will become a little airy, but it won’t rise that much.
Mix the fermented batter gently & add ginger green chilli paste, asafoetida, salt, turmeric powder & oil, mix well & gradually add the water & mix again until everything is combined.
Before adding the eno, make sure that the steamer is ready & grease the trays with oil.
Add eno into the batter & mix well, the batter will rise quickly but don’t be afraid, it’s just the fruit salt reacting with the water.
Pour the batter into the tray, fill it just a little less than the 3/4th then place it int the steamer & steam for 12-15 minutes.
Once steamed scrape the locho using a spatula & serve it hot, top it with melted butter, locho masala & sev, serve it along with the green chutney & some chopped onions.
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Intro 0:00
Locho batter 1:50
Green Chutney 4:25
Locho Masala 5:03
Locho Cooking 6:18
Plating 9:58
Outro 10:41
15 июл 2024
