Lockdown!! Our life has been adjusted to this new phase. Yeah!! we have learned a few new words in our dictionary and our life has totally made a 360 degree turn with this phase. Really craving for street foods all chats, golgappas, momos.
MOMOS or DIM SUMS now it’s has become a superstar in every home and everyone drools over it.
I used to stay in a hill station and there few Tibetans used to make momos still I relish those yummy treats, the steaming hot momos, red hot piping chutney with thukpa. I can never forget my Sunday evening outings which always ended with this tempting delight.
Making momos/ dim sums at home is easy if you prepare stuff earlier, it’s hygienic too.
Basically Maida (all-purpose flour) is used in making momos so, I tried to give it a twist by making it from aata(whole wheat flour) Momos/ dim sums from Atta ( whole wheat flour)..isn’t it strange? And it’s healthy too. Generally, I avoid momos because of maida(all-purpose flour). But if you make it this way, you can enjoy till your tummy says ” Ahhhaaaa!!….😁
This dim sums/ momos recipe has no fat except a little amount of oil is used to brush on momo container. So overall a no fat it’s a healthy dim sum recipe with atta to fill our crazy tummy.
Ingredients for momos
Whole Wheat flour(atta) 2 cups
Salt to taste
Soya granules 2 cups
Carrots finely chopped 1/2cup
Cabbage finely chopped 1/2cup
Onion finely chopped 1/2cup
Black pepper to taste
Ginger garlic 1 teaspoon finely chopped
Steps to be done before
- Take a pan, add 2 cups of water boil it.
- Add 3 cups of soya granules, allow it to soak. Stain and keep aside.
Method to make the dough
- Take the 2 cups of wheat flour (atta) and ¼ teaspoon salt in a mixing bowl add water in parts and knead to a soft dough. Cover the dough with a moist cloth so that the dough will not dry. Keep it aside for 30 minutes.
Veg momos/dim sums stuffing (soya granules)
- Take a pan, put some oil and add finely chopped vegetables( 1/2 cup finely chopped carrot, 1/2 cup finely chopped cabbage,1/2 cup finely chopped onions, 1 teaspoon finely chopped ginger and garlic).
- Add soaked soya granules.
- Add salt, soya sauce, black pepper stir fry till all the moisture from the veggies evaporates.
- Keep aside and let it cool.
Shaping Wheat Momos/dim sums
- Take the dough and divide it into small or medium-sized balls.
- Sprinkle some wheat flour on a dough ball.
- Roll each dough ball into a thin circle of about 6inches in diameter. Try to make thin evenly circles from the dough.
- Apply water with your fingertip towards the outer circumference edge of the circle.
- Place 2 to 3 tablespoons of vegetable stuffing in the center.
- Lift one side of the edge and start to pleat, start floating from one side and close all sides by pleating and joining it in the center.
- Prepare all the momos in this way, cover the momos with moist cloth or napkin while doing other momos/dim sums to avoid drying up.
Prepare the steamer
- Heat 2 or 3 cups of water in a steamer or in a pressure cooker. Let the water come to a boil.
- Arrange the momos /dim sums( in a greased pan) in the steamer, keep some space between the momos/dim sums so that they don’t touch eachother and steam them in the steamer.
- Steam them for 10 to 12 minutes.
- Hot steamed momos/ dim sums are ready.
For momos/ dim sums chutney
Dry red chillies
Vinegar 1 teaspoon
Salt to taste
Garlic 4-5 crushed
Sugar 1 teaspoon
- Soak the dry chillies in water for 15minutes.
- Take a pan put some water add soaked red chillies.
- Add vinegar.
- Strain it and cool later grind it into a fine paste.
5 Take a pan, put 1 teaspoon oil, add crushed garlic and then add the chilli paste, add some black pepper (optional) add sugar and salt. Stir fry till it is done.
- Transfer this hot chutney into a bowl.
- Don’t overdo the steaming while doing momos/ dim sums as the dough becomes dry.
- Steaming time may vary upon the thickness of momos’ / dimsums cover and size of momos/dim sums.
- When you touch the momo/ dim sums the dough should not feel sticky, sticky means it has to be cooked for some more time.
- If the momos/ dim sums are done it will have a glossy look and the fillings will be visible from its thin layer.
- Cooking time may vary with the size of the steamer, size of momos / dimsums and thickness of its cover.
- Cover the dough and the prepared momos (before steam) with a napkin while making other momos /dim sums.