Surti locho

Step 1: Rinse 5 ½ oz chana dal (split Bengal gram), 2 tbsp short-grain rice and 2 tbsp urad dal (split black gram, skinless) in three changes of water and soak them together for 4–6 hours. Soak 2 tbsp thick poha (flattened rice) in a little water for 10 minutes just before grinding.

Step 2: Drain the dals and rice and grind with the poha, 3 tbsp sour plain yogurt and a little ¾ cup water to a smooth, thick batter, like a thick pancake batter. The poha and urad make it soft; the yogurt starts the ferment.

Step 3: Cover and leave in a warm place for 8–10 hours or overnight, until it smells sour, looks bubbly and has risen a little.

Step 4: Mix all the locho masala ingredients, 1 tsp red chilli powder, ½ tsp ground roasted cumin, ½ tsp black salt (kala namak), ½ tsp dried mango powder (amchur) and ¼ tsp ground black pepper, in a small bowl and set aside.

Step 5: Set up a steamer (or a large pan with a trivet) with 5 cm water and bring to a boil over a high heat. Oil two 20 cm steel plates or a shallow cake tin.

Step 6: Stir 1 tbsp ginger and green chilli paste, ¼ tsp gluten-free asafoetida (hing), 1 tsp salt and a little more water into the batter so it's slightly thinner than before, like double cream. Just before steaming, sprinkle over ¼ tsp bicarbonate of soda with 1 tsp water and stir gently in one direction until it turns light and frothy.

Step 7: Pour the batter into the oiled plates, about 1 cm deep, and sprinkle with ½ tsp coarsely ground black pepper. Steam over a medium-high heat for 12–15 minutes, until puffed and just set but still soft and wobbly; a knife pushed in should come out sticky but not runny.

Step 8: Scoop the hot locho out onto plates in rough heaps with a spoon. Drizzle each with 3 tbsp sunflower or groundnut oil, sprinkle generously with the locho masala, then top with 1 red onion, 3 tbsp fresh coriander and 1 ¾ oz nylon sev (gram flour). Serve hot with 4 tbsp green coriander chutney if using.