Instructions

1. Soak dals separately overnight. Soak pauva half hour prior to making locho.
2. In a blender, drain and grind chana dal until almost smooth. Empty into a bowl.
3. Drain and grind urad dal with drained pauva until smooth, use water as needed to make a thick runny batter.
4. Add to ground chana dal and mix.
5. Prepare and heat the steamer. Grease 2-9 inch plates.
6. Add the remaining ingredients to the batter, Eno being last.
7. Mix thoroughly and pour evenly in the plates and steam for 15 minutes.
8. To serve, cut the locho into 4 parts. Place 1 part on a serving plate, drizzle some oil and lemon juice. Sprinkle locho masala, onion, spicy sev and green coriander. Cut some green chillies in large pieces and stir-fry in little oil for a couple of minutes, sprinkle salt on it and serve on the side, along with green chutney.
9. Optional: stir fry green chilies in oil for a couple of minutes, sprinkle salt on it. Serve on the side, along with green chutney.

Instructions

1. Combine and store in an airtight container.