Photograph of the finished Locho

India · Bột đậu gà hấp mềm Locho

Locho

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 520 g
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 160 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 280 g
  • Photograph of Baking soda Baking soda 16 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 200 g
  • Photograph of Onion Onion 1.6
  • Photograph of Coriander Coriander 80 g
  • Photograph of Red chilli powder Red chilli powder 32 g

Method

  1. 1 Soak chana dal for 4 hours, then coarsely grind and mix with chickpea flour, yogurt, turmeric, and water.
  2. 2 The paste must be much thinner than the paste used to make khaman, which is why locho doesn't solidify into a block that can be cut.
  3. 3 Mix in the baking soda, then pour it directly into the tray and steam for 20 minutes.
  4. 4 It's normal for locho to remain mushy after steaming; anyone who tried to make it firm would have made khaman instead of locho.
  5. 5 Scoop the contents onto a plate with a spoon and create a well in the center.
  6. 6 Pour melted butter into the hole, then sprinkle with sev, chopped onion, chili powder, and cilantro. Serve hot with a spoon.

With an appliance

  • Pressure cooker 34 min

    Replace step 3: pour the paste into the tray and immediately steam at low pressure for 9 minutes, then quickly release the pressure to maintain the characteristic soft, runny texture; steps 4–6 remain unchanged.

Start cooking