Chilli Dhokla – Leftover Makeover Dish – Gujarat To China – Indo-Chinese Dish

Ingredients

• 2 cups leftover white dhokla – idada
• Oil to deep fry dhokla
• 1 tsp oil
• 1 diced onion
• 1 diced capsicum
• 1/4 cup chopped green onions
• 1 tsp red chili sauce
• 2 tsp soya sauce
• 1 tsp vinegar
• 2 tsp tomato ketchup
• Salt to taste
• 1 tsp sugar
• 1/2 tsp black pepper powder
• 1 tsp ginger chili paste
• 1 tsp chopped garlic
• 1 tsp cornstarch
• Water as required
• 1 tsp chopped coriander
• 1/4 tsp white sesame seeds

Steps

1. Have all the ingredients ready and prepare the cornstarch slurry. Heat oil in a frying pan and deep-fry all the dhokla in batches until crisp.
2. In a pan, add oil and sauté the garlic. Put in the diced onion and capsicum, then sauté over high heat.
3. Put in the green onions, ginger chili paste, salt, sugar and black pepper powder, mixing them thoroughly.
4. Add the red chili sauce, vinegar, tomato ketchup and soya sauce, followed by water as required. As soon as it starts to boil, stir in the cornstarch slurry thoroughly to prevent lumps.
5. Continue cooking for a couple of minutes, then mix in the fried dhokla well. The dhokla will absorb the excess water. Switch off the gas.
6. Finish with a garnish of chopped coriander, green onions and sesame seeds. Serve hot and enjoy this new version of white dhokla.