Surat Locho Steamed Gram Flour Snack Soft

Method

1. 1

   Make the batter: Whisk gram flour with sour yogurt, oil, turmeric, red chilli powder and salt. Add water gradually to form a smooth, flowing batter — thinner than dhokla batter. Add baking soda last. Whisk one more time.

2. 2

   Grease the plate: Grease a steel plate or shallow dish generously with oil.

3. 3

   Pour the batter: Pour the thin batter onto the greased plate to a depth of about 1.5 to 2 cm.

4. 4

   Steam: Set up a steamer. Place the plate inside. Cover and steam on medium-high heat for 12 to 15 minutes.

5. 5

   Check doneness: Insert a toothpick — it should come out clean. The surface should look set but remain soft and moist — not firm like dhokla.

6. 6

   Do not cool: Locho is served directly from the steamer while still hot — it is not cooled or cut.

7. 7

   Add the toppings while hot: Pour 2 tbsp hot oil or melted butter over the hot locho surface. The oil soaks into the soft surface.

8. 8

   Add sev: Scatter a thick layer of thin sev over the oiled surface.

9. 9

   Add other toppings: Add finely chopped onion, green chilli, red chilli powder and chaat masala.

10. 10

    Add lemon and serve immediately: Squeeze lemon generously. Serve immediately — the toppings should be added and eaten within 2 to 3 minutes before the sev softens.

11. 11

    Note: Locho is specific to Surat — the port city of southern Gujarat known for its exceptional street food. The locho is softer and wetter than dhokla, intentionally so, and is served directly from the steaming plate rather than cut into pieces. The generous oil poured over the hot locho is the defining characteristic — in Surat, locho without oil is considered incomplete. Surat has dozens of locho vendors and the dish has been popularised across Gujarat from this single city.