Surti Locho (Steamed Spongy Snack)

About this recipe

Surti locho is the feather-light snack from Surat that almost no one outside Gujarat knows about — a spongy, cloud-like steamed cake made from a combination of chana dal and urad dal flours that create a texture you can't replicate with besan alone. This is the kind of dish that disappeared from family tables as fast food took over, but it's worth reviving because it's genuinely lighter than dhokla and requires only basic ingredients. The flour combination is the technique: chana dal flour provides earthiness and structure, while urad dal flour adds a delicate sweetness and helps trap air during steaming. The curd and ginger-chilli paste are traditional, and the eno (fruit salts) creates the rise. Unlike dhokla, which sets firm, locho stays tender and almost fluffy — it's eaten with a spoon, not cut into squares. The eno reaction must happen in the steamer; delay and it loses its lift. The critical mistake is over-stirring the batter after adding eno, which crushes the bubbles. Also, locho steams for only fourteen minutes because it's more delicate than dhokla; a skewer inserted should come out clean but the crumb should still be tender. The tarka of cumin and mustard in hot oil poured over the locho is where the savory depth arrives — don't skip this step or it will taste wan and incomplete. Locho is traditionally topped with fine sev, finely chopped onion, and green chutney, then eaten warm with a spoon straight from the pot. It doesn't keep well past a few hours because it dries out as it cools. Best prepared fresh and served immediately. High in fiber and plant-based protein, it's satisfying enough for breakfast or a light lunch alongside a simple dal.