Soak the chanan dal and urad dal for 5-6 hrs. Soak the poha for 10 minutes.

Grind all the soaked items with sour curd and the required quantity of water into a smooth batter-like consistency.

Measure and take 2 cups of batter in a mixing bowl. Then add green chilli paste, ginger paste, turmeric powder, asafetida, salt, and oil to the batter. Mix everything well.

Then add 2 cups of water and make the pouring consistency of the batter.

Preheat the steamer with a greased plate for 5 minutes.

Just before steaming add the eno fruit salt and stir it.

Spread a thin layer of batter into preheated steamer plate. Sprinkle pepper powder and red chili powder on it.

Cover and steam locho for 15-18 minutes on 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 everything. Locho chutney is ready

Then, in a bowl add pepper powder, roasted jeera powder, salt, chat masala, and red chili powder, and mix everything well.

After 15 minutes, with the help of a toothpick check out locho is properly cooked or not. If the toothpick comes out clean then the locho is properly steamed.

Finally, Scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, coriander leaves, melted butter, and sev on the top.