Locho is steamed Gujarati Farsan, Snack or Side Dish originated in Surat. It is made from Gram Flour. The dish derives its name from its loose Consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces. It is often seasoned with oil, butter, Sev, spices, coriander, onion etc.
Wash and soak the both dals in water for atleast 4-5 Hours. Drain the excess water and transfer the dals into mixer jar.
Now wash and soak the poha also for 5minutes and transfer into mixer jar with dals.
Add ginger, chilies, turmeric powder, hing and salt into jar. Grind them till to smooth consistency batter and transfer into separate bowl.
Grease the steaming plate with oil. Add eno and oil in batter and mix it. Pour the batter into greased plate and sprinkle black pepper powder.
Steam it for 15-20 minutes or till to cook.
Transfer the pieces of the locho in serving plate, garnish with lemon juice, chutney, sev and coriander chutney. Serve it immediately.