Vegetarian Recipe
Surti Locho
Relish this soft and spongy Surti locho made with water chestnut flour and yogurt, finished with a flavorful mustard tempering – a great fasting snack.
Ingredients
Check off items as you gather them- 1 cup water chestnut (singhara) flour
- 1/2 cup yogurt
- 1/2 teaspoon rock salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon ginger paste
- Approximately 1/2 cup water (adjust for a smooth batter)
- 1 tablespoon oil
- For tempering: 1/2 teaspoon mustard seeds and a few curry leaves
Method / Preparation
Follow step-by-step instructions- In a mixing bowl, combine the water chestnut flour, yogurt, rock salt, turmeric powder, ginger paste, and water. Whisk until the batter is smooth and moderately thick. Let it rest for 30 minutes.
- Grease a shallow, heatproof dish and pour the batter evenly into it.
- Steam in a steamer for 20 minutes, or until the batter is set and spongy.
- Meanwhile, heat oil in a small pan, add mustard seeds and curry leaves, and let them splutter.
- Drizzle the tempering over the steamed locho, cut into squares, and serve warm.
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