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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.
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Hakka Chinese Dhokla
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
![](http://kravingsfoodadventures.com/wp-content/uploads/2024/07/HakkaChineseDhokla-H-1024x682.jpg)
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