Soft, spongy steamed besan preparation topped with a spiced onion-chutney dressing — the unique Surat street snack that is softer and more moist than dhokla.
Ingredients
1 cup besan (gram flour)
1 cup yogurt
1 tsp ginger-green chilli paste
1/4 tsp turmeric
1 tsp Eno fruit salt or baking soda
Salt
For topping: 2 tbsp oil, 1 tsp mustard seeds, 2 tbsp fine sev, 1 small onion finely chopped, 1 tsp red chilli powder, 1 tsp cumin powder, 2 tbsp fresh coriander, 1 tsp lemon juice
Method
Whisk besan, yogurt, ginger-chilli paste, turmeric and salt until completely smooth.
Add Eno fruit salt just before steaming. Stir immediately.
Pour into a greased deep tray or bowl.
Steam on medium-high for 12 to 15 minutes until set.
Unlike dhokla, locho should be very soft and moist in the centre.
While still in the tray break it into irregular chunks using a spoon — it should be soft and fall apart easily.
Heat 2 tbsp oil. Add mustard seeds — pop. Pour over the broken locho.
Top with sev, finely chopped raw onion, red chilli powder, cumin powder, coriander and lemon juice.