By Aditi Saraswat
June 2, 2026
Born from what was apparently a cooking error, Locho went on to become one of the most iconic street foods you can enjoy in Surat. Soft, fluffy, and topped with chutneys and sev, this steamed snack is proof that some of the best recipes can be found accidentally.
1 cup chana dal (soaked overnight) ¼ cup urad dal (soaked overnight) 2 tbsp sour curd 1 tsp ginger-green chilli paste ¼ tsp turmeric powder Salt to taste 1 tsp fruit salt (Eno) 2 tbsp water (if needed) For Topping 2 tbsp nylon sev 1 tbsp finely chopped onion 1 tbsp chopped coriander 1 tsp red chilli powder 1 tsp chaat masala 1 tsp melted butter Green chutney, for serving
Drain the soaked dals and grind them to make a smooth, lump-free but thick batter. To it, add curd, turmeric, ginger-chilli paste, salt and mix well.
Cover and keep the batter to rest for about 4 to 5 hours. This will help in developing flavour and give the locho its signature soft, airy texture.
Just before you put it for steaming, mix in the fruit salt. The batter should become light and a bit frothy.
Pour the prepared batter into a greased steaming tray and steam for about 15 to 20 minutes until it is cooked through but is still soft and a bit wobbly.
Rather than cutting neat pieces, scoop the steamed mixture roughly and keep it in serving plates.
Top it generously with butter, sev, onions, coriander, chilli powder, and a bit of chaat masala and serve with green chutney.