Wash and soak channa dal for 4-5 hours. Wash and soak poha for few minutes. Discard water from soaked channa dal. Put in mixer jar,along soaked poha. Grind coarsely. Transfer in vessel add little salt and mix well. Keep covered for fermentation overnight or for 8 hours.
In fermented bengal batter add green chillies ginger paste,salt, asafoetida, tumeric powder, citric acid. Mix well.
Add water, soda bi carb and hot oil. Mix gently in one direction.
Pour this fluffy batter in greased with oil steam plate/ thali. Place in steam vessel. Cover and steam for 8-10 minutes.
In mixer jar add roasted cummin seeds,red chilli powder and black salt. Grind finely to make locho masala.
Serve/ Relish Delicious Hot Surti Locho, immediately in serving plate taking unevenly from steamed plate, garnishing with locho masala and finely chopped fresh coriander leaves.
