In this recipe twist, a delicious Shrimp Hakka stirfry is added to a traditional Dhokla batter. It’s smeared with Chilli paste and garnished with Spring Onion & Coriander leaves and Sesame seeds.

Hakka Chinese Dhokla

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Ingredients Method

Ingredients
  

Stirfry
  • 1/4 cup Spring Onion Bulbs
  • 1 tbsp finely minced Ginger
  • 1 tbsp finely green Chilli
  • 1/4 cup finely chopped green Pepper
  • 1/4 cup finely chopped Carrot
  • 1/2 cup finely chopped Mushrooms
  • 100 gms chopped Shrimp optional
  • 1 tbsp Soya sauce
  • 1 tbsp red Chilli paste
  • 1 tbsp Spring Onion leaves
Dhokla
  • 2 cups Yogurt
  • 1 cup Water and mix this together
  • 2 cups Semolina
  • 1 tsp Salt
  • 1 tbsp Oil
  • 1/4 cup chopped Coriander
  • 10 gms Eno fruit Salt
Garnish
  • 1 -2 tbsps Chilli paste
  • 1/4 cup Spring Onion leaves
  • 1/4 cup chopped Coriander
  • Sprinkling White sesame seeds

Method
 

  1. Heat some oil and add the spring onion bulbs, minced ginger and green chilli and saute
  2. Add the green Pepper, Carrot, Mushrooms and the Shrimp and saute
  3. Add the Soya & red Chilli paste
  4. Finally add the Spring Onion leaves and keep it aside
  5. Prepare your pan and start heating the Water to steam the Dhokla
  6. To make the Dhokla first mix the Yogurt and Water together
  7. Add Salt & Oil to the Semolina and then add in the Yogurt & Water and mix
  8. Add in 3/4 of the stirfry mixture and mix
  9. Add the other 1/4 at the bottom of the prepared pan
  10. Add the Eno Fruit Salt to the Semolina mix and pour into the pan
  11. Put a lid on and steam for 30 – 45 mins
  12. Once cooked and cooled, turn it out of the pan
  13. Smear with the Chilli paste and sprinkle with Spring Onion & Coriander leaves and White Sesame seeds
  14. Cut and serve