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.

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.

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.

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.