Surti Lochu
Fluffy and peppered with spicy, tangy spices, this quick fix snack will surely satiate hunger pangs on a tasty note
Cuisine

- Indian

Cooking Time

-20-25 Min

Preparation Time

- 15 Min

INGREDIENTS

  • 1 cup split Bengal gram, soaked
  • 1 cup split black gram, soaked
  • 1 cup flattened rice, soaked
  • 2 tsp ginger garlic paste
  • 1 tbsp green chilies
  • 1 tsp asafoetida
  • 1 tsp turmeric powder, Salt to taste, Water as required, Oil for greasing
  • 2 tsp fruit salt
  • 1 tbsp coriander leaves, chopped, Crushed black pepper to taste, Red chili powder to taste
  • FOR tempering
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 8-10curry leaves
  • 2green chillies
  • FOR garnish
  • Sweet yogurt
  • onion chopped
  • Sev
  • green chutney
  • Pomegranate seeds

HOW TO PREPARE SURTI LOCHU

  1. 1

    In a blender, add split Bengal gram and blend it well and transfer to a bowl.
  2. 2

    In the same blender, add split black gram and flattened rice and blend it.
  3. 3

    Mix it with the split Bengal gram paste, add ginger garlic paste, chopped green chilies, asafoetida, turmeric and salt, to taste.
  4. 4

    Mix well and add water to adjust to a smooth consistency.
  5. 5

    To this batter, add fruit salt, chopped coriander, and mix gently.
  6. 6

    Do not overmix.
  7. 7

    Grease the steaming plate with oil, pour the mixture, sprinkle crushed black pepper, red chili powder and chopped coriander on it.
  8. 8

    Fill ? of the steamer with water and lower the steaming plate.
  9. 9

    Steam for 10-15 mins.
  10. 10

    For tempering: Add oil, mustard seeds, curry leaves and green chilies in a utensil, fry it little pour the tempering on the Surti Lochu.
  11. 11

    Garnish it with sweet curd, sev, green chutney, pomegranate seeds.
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Rakhee Vaswani

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Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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