Momos are one of India’s favourite street foods, but they are usually made with refined flour, which many health-conscious eaters try to avoid. A video said to have been shared by former Uttarakhand Chief Minister Harish Rawat has put a traditional alternative in the spotlight: momos made with mandua, also known as ragi or finger millet. A staple of the Uttarakhand hills, mandua is rich in fibre and minerals, and its earthy taste works well in a dumpling. Here is a simple five-step way to make mandua momos at home.
Why mandua makes sense
Mandua, or finger millet, has long been part of hill cuisine, usually as rotis or porridge. It is a good source of fibre, calcium and iron, and it is naturally gluten-free, though it does not hold together as well as wheat. Using it in momos gives you a dark, nutty wrapper that feels hearty and wholesome. If you are new to millets, a mix of mandua and wheat flour is easier to roll and fold.
Gather the ingredients
For the dough, you need one cup of mandua (ragi) flour, one cup of whole wheat flour, two tablespoons of curd, salt and water. For the filling, use about a cup of finely chopped vegetables such as cabbage, carrot, French beans and capsicum, plus a little oil, ginger, soy sauce, black pepper and salt. Paneer or crumbled tofu can be added for protein.
Knead and rest the dough
Mix the two flours with the curd and salt, then add warm water a little at a time and knead into a soft, smooth dough. Ragi dough can feel sticky, so a light hand and a little oil on your palms help. Cover and rest it for 30 minutes to an hour. Resting lets the flour absorb moisture and makes the dough easier to roll without cracking. If it feels dry, sprinkle a few drops of water.
Prepare the filling and shape the momos
Heat a little oil in a pan, add ginger, then the chopped vegetables, and stir-fry on high heat for two to three minutes so they stay crunchy. Season with soy sauce, pepper and salt, and let the mixture cool. Roll small balls of dough into thin circles, about two to three inches wide, keeping the edges slightly thinner than the centre. Place a spoonful of filling in the middle, then pleat and seal the edges firmly, or simply fold into half-moons if pleating feels tricky.
Steam, serve and enjoy
Grease a steamer plate and arrange the momos with a little space between them. Steam on high heat for 10 to 12 minutes, until the wrappers look firm and slightly glossy. Serve hot with a spicy tomato chutney, a mint dip or a bhang-seed (bhangjeera) chutney if you want an Uttarakhand touch. Eat them fresh, as ragi wrappers stiffen as they cool. Leftovers can be re-steamed for a couple of minutes.
