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Below are the ingridients that are needed to cook a appetizing Cheese Surti locho:
- You need 1 cup of yellow split chickpea.
- Prepare 1 tbsp of black gram.
- Use 1 tbsp of rice.
- Take 2 tbsp of curd.
- Provide to taste of Salt.
- Prepare 1/2 TSP of turmeric powder.
- Get 1/4 TSP of asafoetida.
- You need 1 tbsp of ginger and chilli paste.
- Get 2 tbsp of oil.
- Take 1/4 cup of water.
- You need 1/2 TSP of fruit salt.
- Use 1 cup of cheese (grated).
- Provide of For locha masala.
- Take 1/4 TSP of black salt.
- Prepare 1/4 TSP of black pepper powder.
- Get 1/4 TSP of cumin powder.
- You need 1/4 TSP of red chili powder.
- Get 1/4 TSP of chaat masala.
- You need of For serve.
- Use 1 of Chopped onion.
- Use handful of Naylon sev.
- Prepare 3 tsp of Green chutney.
- Take as needed of Oil.
Ready with the ingridients? Below are the steps on serving Cheese Surti locho:
- In bowl add split chickpea. Black gram and rice. Wash it 3-4 times properly. Add water and soak it minimum 5hrs or over night.
- Wash it again and in a mixture jar. Take daal mixture (don't take water or add water) and add curd and grind it to smooth thick paste. Transfer paste to bowl and cover it. And give rest for 5hrs for good fermentation.
- Add all the spice and oil. Mix it well. With spoon or hand on one direction for best result. While mixing with hand you feel batter become light and fluffy. Add 1/4 cup water to make thin batter.
- Add fruit salt and add one table spoon water on it to activate it. And mix it well.
- Heat streamer. Grease one place properly add prepared batter in it. Cover it and steam it for 5-6 min.
- Mix all the locha masala.
- After 5-6 min open lead. Grate cheese over it. Sprinkle prepared locha masala. Again cover the stamer. On a law flame again cook it for a min..
- Serve hot locha. With oil. Chopped onion and naylon sev and green chutney.
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