Momos are usually made with maida. But I have replaced it with ragi and they came out beautiful like butterflies! I used 'Autolysis' technique of OPOS for making the dough. The millet dough becomes soft and pilable after autolysis. To know more about autolysis, please visit the OPOS section of home page. 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 2 ltr pressure cooker, add all the ingredients given under the heading 'for dough' except ragi flour and cook for a whistle.
- 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