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surti locho recipe | how to make street style surti locho | lasaniyo surti locho | cheese garlic surti locho

Surti locho is the popular street food of the city of Surat, in Gujarat. It is a healthy and steamed snack served with spicy locho chutney and masala. In this recipe, I share regular, dry garlic flavor lasaniyo and green garlic flavored cheese garlic surti locho. These three flavors are super tasty and easy to make without any complex ingredients required. These healthy and light dishes serve as breakfast, snacks, or as light dinners. So with a few basic ingredients try out tasty and street-style surti locho at home.

The key to making tasty surti locho at home are
  • The fermentation of chana dal batter is the key step for the soft and perfect surti locho. Typically 6 hours of overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it under direct sunlight during the day and in a preheated oven during the night.
  • Chana dal batter should be thick and pouring. Do not add more water while grinding batter, because if the batter is thin then it will not ferment properly. But when steaming surti locho add water and make pouring and runny consistency of batter.
  • For soft and fluffy surti locho, I have added baking soda which can be easily replaced with eno fruit salt.
  • Surti locho is great when prepared slightly spicy and hot. The dish has to be served immediately once it is removed from the stove.
  • Lastly, you can top it with butter or oil, locho masala, onion, and sev just before serving. it is completely open-ended.
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Recipe Video


surti locho recipe | how to make street style surti locho | lasaniyo surti locho | cheese garlic surti locho

Author Nehas Cook Book
3.50 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack, Street Food
Cuisine Indian
Servings 4 servings


For locho batter

  • ½ cup chana dal - bengal gram
  • 2 tbsp urad dal - split black gram
  • 4 tbsp poha - flattened rice
  • ¼ cup sour curd
  • 2-3 tbsp water
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ¼ tsp turmeric powder
  • A pinch of hing
  • Salt to taste
  • 1 tbsp oil
  • ½ cup water or as required according to batter quantity
  • 1/8 tsp baking soda - for ½ cup batter

Locho chutney

  • 1 cup coriander leaves
  • 8-10 mint leaves
  • 2 green chilli
  • ½ inch ginger
  • 1 tsp jeera
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • Salt to taste
  • ½ cup or 2 pieces khaman dhokla
  • Water to grind chutney

Locho masala

  • 1 tsp pepper powder
  • 1 tsp roasted cumin powder
  • Salt to taste
  • 1 tsp chaat masala
  • 1 tbsp red chilli powder

For regular surti locho

  • Cooked locho
  • Locho masala
  • Chopped onion
  • Coriander leaves
  • melted butter
  • Sev

For dry garlic flavor surti locho

  • 10-12 garlic cloves
  • 3 tbsp peanuts
  • 2 tbsp kashmiri red chilli powder
  • Salt to taste
  • Prepared surti locho
  • Butter
  • Coriander leaves
  • Locho masala
  • Chopped onion
  • Sev

For cheese chilli garlic surti locho

  • 2-3 green garlic cloves
  • 2 dry garlic cloes
  • 2 green chilli
  • Some coriander leaves
  • 5 tbsp melted butter
  • Locho masala
  • Chopped onion
  • Sev
  • Grated cheese


Making surti locho batter

  • Wash and soak the chanan dal, urad dal and methi seeds for 5-6 hrs.
  • Remove water and in a mixture jar, add dals, soaked poha, curd and some water and grind batter into smooth and thick paste. Do not add more water while grinding the batter.
  • Cover and keep it in warm place for 5-6 hours to ferment.
  • When batter is properly ferment, add green chilli paste, ginger paste, turmeric powder, hing salt and oil. Mix well.
  • Surti locho batter is ready.

Making surti locho

  • Take ½ cup batter from fermented locha batter.
  • Then add ½ cup water and make pouring consistency of batter.
  • Preheat steamer with greased plate for 5 minutes.
  • Just before steaming add 1/8 tsp baking soda (for ½ cup batter ) and some lemon juice in it. mix well.
  • Spread thin layer of batter into preheated steamer plate. Sprinkle pepper powder and red chilli powder on it.
  • Cover and steam locho for 12 minutes on high-medium flame.
  • Meanwhile, in a grinding jar add coriander leaves, mint leaves, green chilli, ginger, jeera, sugar, lemon juice, salt and 2 pieces of khaman dhokla and grind everying. Locho chutney is ready
  • Then, in a bowl add pepper powder, roasted jeera powder, salt, chat masala, red chilli powder and mix everything well.
  • After 12-14 minutes, with the help of toothpick check out locho is properly cooked or not. If toothpick comes out clean then locho is properly steam.
  • Finally, Scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, coriander leaves, melted butter and sev on the top.

Making dry garlic flavor lasaniyo surti locho

  • In a pan, add ½ tsp oil and add garlic cloves. Sauté for 2 minutes till it slightly golden brown.
  • Switch off and in a mixture jar, add roasted garlic cloves, roasted peanuts, red chilli powder and salt.
  • Without adding water, grind chutney into coarse damp powder. Dry garlic chutney is ready. Store it into air-tight container.
  • For making garlic-flavored surti locho, in a plate, add hot surti locho, sprinkle dry garlic chutney, coriander leaves and butter on it. mix chutney with hot locha.
  • Serve garlic locha in plate and garnish with locho masala, onion, coriander leaves, melted butter and sev on the top.

Making green garlic flavor cheese garlic surti locho

  • In a mixture jar, add green garlic, dry garlic cloves, green chilli and coriander leaves. grind it into coarse paste.
  • Now in a melted butter add coarse grinded paste and mix well. Butter chilli garlic paste is ready.
  • For making cheese chilli garlic flavored surti locho, in a plate add hot surti locho, 2 tsp butter garlic paste on it. mix well with hot locha.
  • Serve locha on a plate and garnish with locho masala, onion, coriander leaves, melted butter, and cheese on top.


  • addition of some methi seeds fastens the fermentation process.
  • poha gives fluffiness and softness to surti locho.
  • do not add more water while grinding the batter.
  • grind thick and smooth batter; there are no dal particles in the batter.
  • for locha, the batter and water ratio should be equal.
  • a spread thin layer of batter on a steaming plate.
  • if the knife, comes out clean then locho is properly steamed.
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3.50 from 2 votes (2 ratings without comment)


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