Surti Locho/Locha Khaman — The Delicious “Mistake” from Gujarat

November 19, 2025

Light, soft, fluffy, and melt-in-the-mouth — Khaman or soft Dhokla from Gujarat is a popular evening snack enjoyed across the state. Among all its varieties, Surti Locho holds a special place in the hearts (and taste buds) of the people of Surat. It’s not just a street food favorite but also a beloved homemade snack.

Interestingly, Locho literally means “a mistake” in Gujarati! The story goes that one day, while preparing Khaman, a cook accidentally made the batter too runny. Disappointed, he sighed, “Locho thy gyo!” (meaning “I made a mistake”). But when he went ahead and steamed it anyway, the result was a soft, fluffy, and perfectly cooked dish. To everyone’s surprise, it turned out delicious — so much so that this “mistake” became a massive hit with customers. And that’s how Surti Locho was born, proudly keeping its original name!

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The ingredients and preparation of Locho Khaman are almost identical to Vati Dal Na Khaman, another popular Gujarati variety. The only difference lies in the batter’s consistency — while regular Khaman and Dhokla require a thick batter, Locho is made from a slightly runny one. This gives it that signature soft and creamy texture.

What makes Surti Locho even more irresistible are its toppings — finely chopped onions, crispy sev, special Locho masala, garlic-flavored butter, and sometimes even cheese. Each bite bursts with flavors and textures, making this accidental invention one of Gujarat’s most cherished snacks.

● INGREDIENTS REQUIRED

• Chana dal/Split Bengal gram – 1 cup
• Raw rice – 1/4 cup
• Water for rinsing and soaking dal and rice – Sufficient enough
• Ginger – 1-inch piece
• Green chilies – 1-2 nos.
• Groundnut oil – 1 tsp
• Melted butter – 2-3 tsp
• Salt – 2 tsp
• Soda-by-carb – 1/4th tsp/A pinch
• Locho masala – 2 tsp (see preparations)
• Water for the runny batter – half to 3-4th glass

● INGREDIENTS FOR TOPPING

• Finally Chopped onions – 1 large
• Sev (Crunchy snack)- 3-4 tbsp
• Coriander leaves – 3-4 tbsp
• Locho masala – 1 tsp

● TOOLS AND VESSELS REQUIRED
• Steamer
• Thali/Tray for batter
• Spatula

● PREPARATIONS TO BE DONE
• Rinse and soak rice and chana dal(split Bengal gram)for 4-5 hours
• Make locho masala by combining red chilly powder + black salt + chaat masala + roasted cumin powder
• Greese thali with oil to make it ready for steaming

● HOW TO MAKE LOCHO/LOCHA KHAMAN

1 – Add soaked dal, rice, ginger, and green chilies to a wet grinder and grind them to make a fine paste. Add little water while grinding

2 – Transfer the batter to a mixing bowl and whisk for 4-5 minutes with your hand or a wire whisk (whisk in one direction)

3 – Keep the batter for fermentation at a warm place (It takes 5-6 hours in summer and 7-8 hours in winter)

4 – When the batter is fermented nicely, add salt and a pinch of Soda-by-carb. Mix them well with the batter. Add sufficient water(half a glass to 3/4 a glass) to make the batter runny

5 – Keep the greased thali in the steamer and pour the thin batter

6 – Cover the steamer with the lid and keep the flame at medium-high

6- Check after 5 minutes by inserting a knife into the batter. It takes approximately 7-8 minutes to cook the khaman. (Plz be cautious that the khaman should not be hard but soft)