Hellow guys, Welcome to my website, and you are watching Surti Locho recipe | Surat Special Street Food | सुरती लोचो बनाने का तरीका | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2023-10-09T06:00:18-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Surti Locho recipe | Surat Special Street Food | सुरती लोचो बनाने का तरीका | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 09-10-2023 13:00:18 |
| Video Discription | Full written recipe for Surti Locho Prep time: 15-20 minutes (excluding fermentation & soaking time) Cooking time: 20-25 minutes Serves: 4-5 people Locho special green chutney Ingredients: FRESH CORIANDER | हरा धनिया 1 CUP MINT | पुदीना 1/2 CUP GREEN CHILLI | हरी मिर्च 2-3 NOS. GINGER | अदरक 1/2 INCH GATHIYA | गाठिया 2-3 TBSP CUMIN SEEDS | जीरा 1 TSP SUGAR | शक्कर 1 TBSP LEMON JUICE | नींबू का रस OF A LEMON SALT | नमक TO TASTE ICE CUBE | बर्फ 1 NO. WATER | पानी AS REQUIRED Method: Add all the ingredients in a mixer grinder jar & grind it into a fine chutney, add very little water, this chutney needs to be thick in consistency. Your green chutney is ready. Special masala Ingredients: KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TSP ASAFOETIDA | हींग 1/4 TSP BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP BLACK SALT | काला नमक 2 TSP CUMIN POWDER | जीरा पाउडर 1/2 TSP Method: Add all the powderd spices in a bowl & mix well, you can all pass these spices through a sive. Your locho special masala is ready. Locho Ingredients: CHANA DAL | चना दाल 1 CUP URAD DAL | उरद दाल 2 TBSP POHA | पोहा 1/4 CUP WATER | पानी AS REQUIRED (80-100 ML) SOUR CURD | खट्टा दही 1/4 CUP WATER | पानी AS REQUIRED GINGER & GREEN CHILLI PASTE | अदरक और हरी मिर्च की पेस्ट 2 TBSP ASAFOETIDA | हींग 1/2 TSP SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/2 TSP GROUNDNUT OIL | मूंगफली का तेल 2 TSP WATER | पानी 1.5 CUPS (ADDED GRADUALLY) ENO | ईनो 2 TSP OIL | तेल Method: Add the chana & urad dal into the same bowl & wash them well with water until it turns clear, then add fresh water & let the dal soak for 5-6 hours or overnight. Once soaked, discard the water & add them into a mixer grinder jar. Add the poha into a sieve & wash it with water, then plate the sieve into a separate bowl & let it rest for 5-10 minutes. Then add the soaked poha into the mixer grinder jar along with sour curd & water, grind everything into a semi-coarse batter, make sure you grind it using pulse mode. Transfer the batter into a large bowl & whisk it well using a whisk for 3-4 minutes. Cover the bowl & place it in a warm corner of the kitchen & let it ferment for 5-6 hours. Once fermented, the batter will become a little airy, but it won’t rise that much. Mix the fermented batter gently & add ginger green chilli paste, asafoetida, salt, turmeric powder & oil, mix well & gradually add the water & mix again until everything is combined. Before adding the eno, make sure that the steamer is ready & grease the trays with oil. Add eno into the batter & mix well, the batter will rise quickly but don’t be afraid, it’s just the fruit salt reacting with the water. Pour the batter into the tray, fill it just a little less than the 3/4th then place it int the steamer & steam for 12-15 minutes. Once steamed scrape the locho using a spatula & serve it hot, top it with melted butter, locho masala & sev, serve it along with the green chutney & some chopped onions. #YFL #SanjyotKeer #surtilocho The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Locho batter 1:50 Green Chutney 4:25 Locho Masala 5:03 Locho Cooking 6:18 Plating 9:58 Outro 10:41 |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
