Surti Locho Recipe That'll Bring The Gujarati Snack To Your Kitchen

Your quest for the best surti locho ends here. Learn to make authentic Gujarati locho at home with a simple locho masala that’s finger-licking good!

Published On Jun 28, 2024 | Updated On Jun 28, 2024


Let’s be clear- nobody needs to be introduced to Gujarat’s endless varieties of snacks and chaat. Every region and city in Gujarat has a rich culinary legacy that precedes its identity, be it the umbadiyo from Valsad, dabeli from Bhuj or Kutch, gathiya from Ahmedabad, or Surat’s Gujarati locho. If you’re wondering why you haven’t heard about this snack as much as any of the others, it’s probably because the humble Surti locho has not yet made its way to the street food markets of Indian cities outside of Gujarat. But the good news is that you need not go all the way looking for the best locho in Surat, because you can now make the most authentic Surti locho at home.

A popular street food from the city of Surat in Gujarat, Surti locho is a savoury, steamed snack prepared mainly with besan or chickpea flour. It is served with a refreshing locho chutney and garnished with a simple locho masala and comes together in minutes. While it’s eaten as breakfast by most people, Surti locho with locho masala is a perfectly versatile dish that can be eaten any time of the day.

For Locho batter

  1. 1 cup chana dal (split chickpea)
  2. 4 tbsp urad dal (split black gram)
  3. 4 tbsp poha (flattened rice)
  4. ¼ cup sour curd
  5. ¼ cup water
  6. 2 green chilli paste
  7. 1 tsp ginger paste
  8. ¼ tsp turmeric powder
  9. A pinch of hing (asafoetida)
  10. Salt to taste
  11. 1 tsp oil
  12. 2 cup water
  13. 1 tsp eno

For locho chutney

  1. 1 cup coriander leaves
  2. 8-10 mint leaves
  3. 2 green chilli
  4. ½ inch ginger
  5. 1 tsp jeera
  6. 1 tbsp sugar
  7. 1 tbsp lemon juice
  8. Salt to taste
  9. Water to grind chutney

For locho masala

  1. ½ tsp pepper powder
  2. ½ tsp roasted cumin powder
  3. Salt to taste
  4. ½ tsp chaat masala
  5. 1 tsp red chilli powder


  1. Locho masala
  2. Chopped onion
  3. Coriander leaves
  4. 1 tsp melted butter
  5. Sev

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  1. Soak the chana dal and urad dal for 5-6 hrs. Soak the poha for 10 minutes. 
  2. Grind all the soaked items with sour curd and the required quantity of water into a smooth batter-like consistency.
  3. The next step is to measure and take 2 cups of batter in a mixing bowl. Then add green chilli paste, ginger paste, turmeric powder, hing, salt, and oil to the batter. Mix everything well. Add water to adjust the consistency if required. For results like the best locho in Surat, the batter must have a perfect pouring consistency.
  4. Preheat the steamer with a greased plate for 5 minutes.
  5. Just before steaming add eno to the locho batter and stir it evenly.
  6. Spread a thin layer of batter into the preheated steamer plate. Sprinkle pepper powder and red chilli powder on it.
  7. Put on the steamer's lid for 15-18 minutes and let the Surti locho rise on medium flame.
  8. While the Surti locho steams away, add coriander leaves, mint leaves, green chilli, ginger, jeera, sugar, lemon juice, and salt in a grinding jar and grind to a fine paste. And just like that, your locho chutney is ready! (Pro tip: To get an authentic locho chutney, add a few pieces of khaman dhokla to the grinding jar if possible. This lends a wonderful texture to the chutney, elevating your dish to taste like the best locho in Surat).
  9. In a bowl add and mix up pepper powder, roasted jeera powder, salt, chaat masala, and red chilli powder.
  10. After 15 minutes of steaming, use a toothpick (even a clean fork or knife works) to check if the locho is properly cooked or not. If the toothpick comes out clean, then the locho is perfectly steamed.
  11. Finally, scoop a ladle of steamed locho on a plate. Garnish with locho masala, onion, finely chopped coriander, melted butter, and sev on the top.

Photo: Shutterstock