By Kaushik Brahmakshatriya

Published On 23 June 2026.

Surti Locho Recipe

If you have ever visited Surat, Gujarat, you already know that the city is famous for its incredible street food culture. Among all the beloved local delicacies, Surti Locho holds a very special place in every foodie’s heart. This soft, melt-in-the-mouth steamed snack is made primarily from chickpea flour (besan) and is served piping hot with a generous drizzle of oil, sev, onions, and spicy green chutney. Today, we bring you an authentic Surti Locho recipe that you can easily recreate in your own kitchen.

What Is Surti Locho?

Surti Locho is a traditional Gujarati street food that originated in Surat city. The word “Locho” literally translates to something soft and unset — and that is exactly what makes this dish unique. Unlike dhokla, which is firm and spongy, Locho has a deliberately soft, almost runny texture that is steamed to perfection. It is a popular breakfast and evening snack enjoyed across Gujarat and beyond.

Ingredients Required

Step-by-Step Method

1.In a large mixing bowl, combine besan, semolina, curd, green chilli paste, ginger paste, turmeric, and salt.

2.Add water gradually and whisk until you get a smooth, slightly thin batter — thinner than regular dhokla batter.

3.Let the batter rest for 15–20 minutes so the semolina softens.

4.Grease a wide, flat steaming plate or thali generously with oil.

5.Add Eno fruit salt to the batter and mix gently in one direction. You will see it become light and foamy.

6.Immediately pour the batter into the greased thali and spread evenly.

7.Steam on high heat for 10–12 minutes until just set but still very soft to the touch.

8.Remove from steamer and immediately pour 1–2 tablespoons of hot oil on top.

9.Serve hot directly from the thali.

Topping & Serving Suggestions

Pro Tips for the Perfect Locho

• Batter consistency is key — it should be thinner than idli batter.
• Always add Eno just before steaming; do not let it sit after adding.
• Steam on high flame for a fluffy texture.
• Pour hot oil immediately after removing from the steamer for authentic taste.
• Use a flat thali rather than a deep vessel for even steaming.

Nutritional Information (Per Serving – Approx.)

Frequently Asked Questions (FAQ)

Q1. What is the difference between Locho and Dhokla?

Dhokla is firm, spongy, and cut into pieces, while Locho is deliberately kept soft and semi-set. It is served directly from the steaming plate rather than being sliced.

Q2. Can I make Surti Locho without Eno?

Yes, you can substitute Eno with a combination of ½ tsp baking soda and a few drops of lemon juice. However, Eno gives the most consistent result for achieving that airy, fluffy texture.

Q3. Is Surti Locho healthy?

Surti Locho is steamed and made from chickpea flour, which is high in protein and fiber. It is a relatively healthier snack when compared to fried street foods, though the oil topping should be used in moderation.

Q4. How long can I store Locho?

Locho tastes best when eaten immediately after steaming. It does not store well as it loses its soft texture after a few hours. If needed, you can refrigerate and gently reheat with a sprinkle of water, but fresh is always best.

Q5. Can I make Locho batter in advance?

You can prepare the base batter (without Eno) up to 6–8 hours in advance and keep it in the refrigerator. Add Eno only just before steaming.

Surti Locho is more than just a snack — it is a celebration of Surat’s rich culinary heritage. Whether you are enjoying it as a morning breakfast or an evening treat with chai, this recipe will bring authentic Gujarati flavors right to your table. Try it once, and it will surely become a regular in your home kitchen!