Surti locho

For chutney: blend all the ingredients till smooth. Add water if required to balance consistency. Keep aside.

Wash and soak chana daal and rice separately for 6-8 hours.

Grind soaked and drained daal+rice until you get just a little grainy and close to smooth paste. Add little water for consistency.

Mix both pastes together in a big bowl along with salt, sugar, turmeric powder, hing and dahi. Add little water at a time to get cake batter like consistency while mixing.

Cover and keep it in a dark place over night or for 8+ hours to ferment it.

Once the batter is fermented, add green chilli paste, ginger paste and oil to it. Mix it very well.Add little water at a time to get cake batter like consistency while mixing.

Take enough batter out in a bowl for one steaming batch. When you're ready to steam the locho, add ENO fruit salt to the batter and mix it very well till you see it foaming up.

Immediately pour the batter into an oil-greased pan that is being used to steam the locho. Steam for 15 to 20 minute on medium to high heat. The locho is done when you poke it with a knife or toothpick and it comes out clean.

Serve it hot!! Top with all the garnish stuff mentioned and ofcourse the green chutney!!