Learn how to make authentic Surat-style Gujarati Locho at home with step-by-step instructions, expert tips, variations, and FAQs. A soft, spicy, and healthy steamed snack perfect for breakfast or evening time!
Introduction – What is Gujarati Locho?
Gujarati Locho is a popular steamed snack that originated from Surat, Gujarat. This savory dish is made with gram flour (besan), spices, and fermented batter, giving it a soft and fluffy texture similar to dhokla but with a unique twist. Locho is usually topped with spicy chutneys, sev, butter, and fresh coriander, making it a favorite among street food lovers.
Unlike traditional snacks, Locho is not shaped into pieces—it’s served as a lump (hence the name Locho, meaning “mess” in Gujarati). Today, this dish is not just limited to Surat; it has fans all over India and among NRIs worldwide.
In this recipe guide, you’ll learn:
✔ How to make authentic Surat-style Locho at home
✔ Ingredients and proportions for perfect texture
✔ Tips for fermentation and steaming
✔ Toppings and variations to try
Why is Locho So Popular?
- Healthy & Steamed: Unlike fried snacks, Locho is steamed, making it light and easy to digest.
- Perfect for Breakfast or Snacks: Soft, spongy, and packed with flavors.
- Customizable: You can add your favorite toppings like cheese, butter, or green chutney.
- Quick & Easy: Simple ingredients and hassle-free cooking.
Ingredients for Gujarati Locho
Here’s what you need for authentic Surat-style Locho:
- 1 cup Chana Dal (split Bengal gram)
- ¼ cup Urad Dal (split black gram)
- ½ tsp Baking Soda (optional for extra fluffiness)
- Salt – to taste
- 2 tbsp Oil
- ½ tsp Turmeric Powder
- 1 tsp Green Chili-Ginger Paste
- ½ tsp Hing (Asafoetida)
- Water – as needed for batter
For Garnishing:
- Finely chopped onions
- Coriander leaves
- Nylon Sev
- Green Chutney
- Red Garlic Chutney
- Lemon juice
- Butter cubes
How to Make Gujarati Locho – Step by Step
Step 1: Soak the Dal
- Wash chana dal and urad dal thoroughly.
- Soak them in enough water for 6-8 hours or overnight.
Step 2: Grind the Batter
- Drain the water and grind soaked dal into a smooth, thick batter using little water.
- Transfer batter to a bowl.
Step 3: Ferment the Batter
- Add salt and mix well.
- Cover and keep the batter in a warm place for 8-10 hours for fermentation.
- Once fermented, the batter will be fluffy and airy.
Step 4: Prepare the Locho Batter
- Add turmeric, green chili-ginger paste, hing, and oil to the fermented batter.
- Mix gently.
- Just before steaming, add baking soda and mix lightly.
Step 5: Steam the Locho
- Grease a steaming plate or deep dish.
- Pour the batter and steam for 20-25 minutes on medium heat.
- Check with a toothpick—if it comes out clean, Locho is ready.
Step 6: Serve the Locho
- Take a portion of steamed Locho using a spoon.
- Place it on a plate, drizzle green chutney, garlic chutney, butter, chopped onions, and nylon sev.
- Squeeze some lemon juice and garnish with coriander leaves.
- Serve hot and enjoy!
Tips for Perfect Locho
- Fermentation is key—don’t skip it.
- Use fresh green chili and ginger paste for authentic flavor.
- Serve immediately after steaming for the best taste.
- Don’t overmix after adding baking soda—just fold gently.
Popular Variations of Locho
- Butter Locho: Topped with lots of butter for rich flavor.
- Cheese Locho: Grated cheese melted on top.
- Garlic Locho: Extra garlic chutney for spice lovers.
- Schezuan Locho: A fusion twist with Schezuan sauce.
Health Benefits of Locho
- Rich in Protein: Made with dal, a great source of plant protein.
- Low in Fat: Steamed snack, not fried.
- Good for Digestion: Fermented batter improves gut health.
Serving Suggestions
- Serve hot with green chutney, sweet chutney, and masala tea.
- Perfect for breakfast, evening snacks, or light dinner.
Storage & Reheating
- Locho tastes best when fresh, but you can store leftovers in the refrigerator for 1 day.
- Steam or microwave for 1-2 minutes before serving.
Frequently Asked Questions (FAQs)
What is the difference between Locho and Dhokla?
Locho is softer and not cut into pieces like dhokla. It’s served as a lump with toppings.
Can I make Locho without fermentation?
Fermentation gives the best taste, but you can use eno for an instant version.
Which dal is used in Locho?
Mainly chana dal and a small portion of urad dal.
Can I make Locho in an Idli steamer?
Yes, you can steam Locho in an idli steamer or pressure cooker without a whistle.
How long does it take to ferment?
Around 8-10 hours depending on the weather.
Why is my Locho hard?
Either the batter was too thick or it wasn’t fermented properly.
Can I add vegetables?
Yes, you can add grated carrots, capsicum, or beetroot for a healthy twist.
What chutneys go best with Locho?
Green coriander chutney, garlic chutney, and sweet tamarind chutney.
Is Locho gluten-free?
Yes, it’s made with dal, so it’s naturally gluten-free.
How many calories are in one plate of Locho?
Approximately 200-250 calories without extra butter or cheese.
Can I make Locho in the oven?
Yes, but steaming gives a softer texture.
Why is it called Locho?
Because of its messy, lump-like shape.
Can I store the batter?
Yes, store the fermented batter in the fridge for 1 day.
Is Locho vegan?
Yes, if you skip butter and cheese toppings.
What is the best time to eat Locho?
Breakfast or evening snack time.
Can I skip urad dal?
Yes, but adding urad dal makes it softer.
Do I need a special vessel to steam Locho?
No, any deep plate or thali works.
Can I use Eno instead of baking soda?
Yes, Eno works well for instant Locho.
Why is my Locho not fluffy?
Because of insufficient fermentation or less soda.
What toppings are popular in Surat?
Butter, garlic chutney, sev, and lots of green coriander.
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