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

Print Recipe Pin Recipe

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

Instructions
 

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