Vegetable Ragi Momo Recipe – Finger Millet Dumplings/ Dim Sum Recipe

Ingredients

• 1/2 cup Cabbage (Patta Gobi/ Muttaikose) finely chopped
• 1/2 cup Carrots (Gajjar) finely chopped
• 1 stalk Spring Onion (Bulb & Greens) finely chopped
• 1 Red Bell pepper (Capsicum) finely chopped
• 200 grams Button mushrooms finely chopped
• Oil for stir frying
• Salt and Pepper to taste
• Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) for serving or dipping
• 1 cup Whole Wheat Flour
• 1 cup Ragi Flour (Finger Millet/ Nagli)
• 1/4 teaspoon Salt (adjust to taste)

Steps

1. To begin making the Steamed Vegetable Ragi Momos, first we will make the dough
2. Combine all the ingredients for the dough like the ragi flour, whole wheat flour and salt into a large wide bowl and knead well adding a little water at a time to make smooth dough.
3. Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic and get the gluten from the wheat to bring the flour together with the millet.
4. The ragi momo dough should not be sticky. Seal the dough in a ziplock bag making sure to press out all air within the bag and let it rest for at least 15 minutes and up to 2 hours.
5. The ragi momo dough will steam up the bag and become soft and easy to work with.
6. Heat oil in a small wok, add in all the peppers and mushrooms and stir fry on high heat until the moisture from the mushrooms evaporates.
7. Add in the remaining vegetables and stir fry until just slightly tender. Stir in the salt and a dash of pepper. Turn off the heat and allow the filling to cool completely before you fill into the skin.
8. Divide the dough in small lemon size portions of an inch in diameter.Dust the ragi momo dough portions in flour and roll out into a circle.Don’t roll too thick, as the filling will push itself out and tear when steamed.
9. Place a small spoon of filling in the center of the rolled circle. Bring together the edges of the dough with a pinching and folding motion on one side and bring the other side to hold to the pinched side.
10. By doing this the half moon shaped momos will have a frilled look. Proceed the similar way with the remaining dough.
11. You can experiment with different shapes and sizes that you like. All it takes is some time and practice.
12. As you keep shaping the ragi momos you need to keep them on a greased platter and cover with a damp cloth to prevent them from drying out.
13. While you are shaping the ragi momos, keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.
14. Place the shaped momos on the greased steamer pan. So when you have one set of shaped momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the skin.
15. For the Ragi Momos, you will not notice that much of a shine, but you will notice that the color has changed.
16. Serve Vegetable Ragi Momo Recipe with Peanut Chilli Dipping Sauce Recipe as a indian starter for parties or for an indian diabetic snack.