Locho

Ingredients

• 1 cup chana dal
• 1/3 cup Regular Rice (whole or broken)
• 11/2-2 cups Curd
• 1 tsp salt
• 1 tsp garlic paste
• 1 tbsp chilli paste
• 1 tbsp ginger paste
• 4 tbsp oil
• 2 small sachets of Eno
• 1/2 tsp turmeric powder
• Handful coriendar leaves
• 2 green chillies
• as per taste Salt
• 1 tsp lemon juice
• 5 cloves garlic
• 1 tsp oil
• as required Peanut oil
• as required Fried Green chillies
• as needed Lachchha onion spiced up with salt, chilli pw and lemon juice

Steps

1. Wash and soak dal and rice together for overnight or a little longer. Well soaked mixture grinds smooth easily. Discard water at the time of grinding. Grind using curd as much as required to make smooth paste. Mix well. Take it out in a pot. Add a little amount of little hot water and 4 tbsp oil. Mix well. Add cover and keep it in the warm place till it ferments. I put it in the instapot (yogurt mode, on low for 12 hrs) and it works better.
2. If you do not have an instapot, usually it rises in 24 hours. Still it depends on the weather. Sometimes it doesn't rise at all, not to worry. Our aim is to achieve even sourness in the batter. Do not keep it to fermenting for more than overnight or else it will form dry and wriggly layer on the surface. Add a bit of cytric acid if the batter does not taste a bit sour.
3. Add g-g-g paste, turmeric powder and salt. Mix well. Add 2-3 tbsp water if required to get the batter-for-fritters consistency. Let it rest at least for an hour. Divide the batter into two parts. Keep it aside.
4. Prepare a steamer by adding water in it and brushing the plate with oil. Place the plate in the steamer, cover and heat it up on high flame. Just when the water reaches the boiling point, add 1 sachet of eno in one part of the batter. Add 2 tbsp water on it to help it activate. Quickly stir it ensuring that the bubbles spread evenly all over the batter.
5. Quickly pour out the entire amount of batter in the plate inside the steaming pot. Spread it evenly with a spoon. Sprinkle chilli powder over it. All this should be done as quickly as possible. Sprinkle some red chilli powder over it. Cover the steamer and cook on high flame for 2-3 min and then reduce the flame a little. Steam for 15-20 min. Locho is ready.
6. Just when it is hot, scrape it out with a spetula and transfer on the serving plate. Sprinkle some garam masalo and pour some peanut oil over it. Serve hot along with fried green chillies, green chutney and lachchha onions.
7. Combine ingredients for green chutney in a mortar and pound it coarsely.
8. Open this attachment for the recipe of Fried Green chillies.