RAGI MOMOS

RAGI MOMOS.....THE HEALTHY ALTERNATIVE TO INDULGE IN LIP SMACKING DUMPLINGS...

Ingredients

Covering

Ragi flour - 1 Cup

Whole wheat flour - 1 Cup ( Though I use multigrain flour)

Curd - 2 Tablespoon

Salt - 1/2 Teaspoon

Water - to knead

Filling

Soya granules - 3 Cups (boiled) (can be replaced by chicken keema)

Ginger Paste - 1 Tablespoon

Butter - 25 gms

Salt - to taste

Red chili powder - to taste

Onions - 1/2 Cup (finely chopped)

Method

Mix ragi flour, whole wheat flour, salt and curd together. 

Add water to make a soft yet firm dough.

Cover and keep aside for half an hour.

Squeeze out the water of soya granules.

Mix soya granules, salt, chili powder, ginger paste, butter and the onions together.

Either make 4-5 big balls of the dough and roll out into big circular sheets and cut into small rounds with the help of a round cutter (metal glass or metal bowl can be used)

Or
Make small balls out he dough and roll out small round sheets of 3 inch diameter.

Place 1 Tbsp of the filling in center of the  small  flat roundel made with the dough.
Envelope the filling by folding it (shape into a semicircular pillow).
Start with one end and make pleats. Ensure the pleats are pressed properly that they do not open.
Slightly shape the pleated momo into semicircular  shape by turning it towards inside to give shape.
Repeat the above process with each flat round sheet.

Grease the steaming dishes.  Heat the water of the steamer. Put a Tbsp of oil in the water. 
Place the uncooked momos in the steaming dish . Maintain a little distance between them to avoid sticking,
Steam for 14-15 minutes. When  done the texture turns silky to look at.