Momos are usually made with maida. But I have replaced it with ragi and they came out beautiful like butterflies! The millet momos is a healthy way to indulge!
- For Dough:
- 1 cup Ragi flour
- 1 cup water
- 1/2 tsp salt
- 1 tsp oil
- 1/2 cup grated cabbage
- 1/2 cup grated carrot
- 1/4 cup grated onion
- 2 pods of grated garlic
- 1 tbsp oil
- 1/2 tsp Soy sauce
- 1/2 tsp Chilli sauce
- 1/2 tsp vinegar
- A pinch of black pepper
- A pinch of salt
- In a small pressure cooker, add all the ingredients given under the heading 'for dough' except ragi flour and cook for a whistle. Switch off.
- Carefully remove the pressure, add ragi flour and give a quick mix.
- Cover and keep aside for 20 minutes.
- In a pan, add oil. Add onion, garlic and saute for minute on high heat.
- Add cabbage and carrots and toss on high heat so that they become little soft but remain crunchy.
- Turn off the heat and add soy sauce, chilli sauce, vinegar, black pepper, salt and mix well. Keep aside.
- Open the cooker, knead the dough by applying little oil on your palm. Divide in small balls.
- You can either make the momos like kozhakattai/modhakam choppu or roll into small puris.
- Place a tbsp of the stuffing in the centre and gather the edges giving a nice shape. The butterfly shape is the easiest one with millets as they are gluten free.
- Steam them for 5 minutes and serve with chilli sauce.
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- This procedure is known as Autolysis