Theme: Street Food
Cooking with alphabets “L”
Coming back to Locho, I heard about this from a friend and to my surprise we have a stall here in Ahmadabad for this spicy treat. Locho is made from a combination of lentils, which are soaked, ground to a paste and steamed. The basic taste is slightly different than the dhokla, since the lentils vary.After steaming these are removed with a spatula , drizzled with lots of ground nut oil and finally lots of fine sev is sprinkled. Sev as you all know is vermicelli made from gram flour.A spicy peanut chutney is a must.
Here is the recipe which my friend got me from Surat….
1 cup Bengal gram
1/3 cup split black gram
1/3 cup poha
2-4 green chilly
1/4 tsp turmeric pwd
Salt to taste
1 sachet ENO
Wash and soak the daals for 4-5 hours.
Soak the pressed rice for 10-15 minutes before grinding.
Grind the daals and poha to a fine paste.
Add salt, turmeric, chilly ginger paste and asafetida.
Add 2 tbsp oil.
Place a dhokla maker or steamer with water.
When the water boils add the ENO sachet to the batter and mix well.
Pour the batter into greased plates.
Place these to steam.
This shall take about 10- 15 minutes.
Insert a knife to check if it is cooked.
The knife should come out clean.