VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP
INGREDIENTS
FOR THE OUTER COVERING
- Maida - 2 cups
- Salt - 1 teaspoon (adjust according to taste)
- Oil - 1 tablespoon
- Water to knead the dough
FOR THE FILLING
- Cabbage (grated) - 1 medium sized
- Carrot (grated) - 3
- Capsicum (grated) - 2 medium sized
- Salt - 1 teaspoon (adjust according to taste)
- Black pepper powder - 1/4 teaspoon
METHOD
- Take a bowl & mix maida & salt in the bowl.
- Use water to knead the dough.
- Knead it in the same manner as you knead it for a chapati.
- When it is done, add 1 tablespoon oil to on top of the dough & knead it again for 2 minutes till it is well done.
- Once ready keep the dough aside for 30 minutes to 1 hour. Cover it with a cloth.
- Next, heat water in a pan & add the grated cabbage to it & bring it to a good boil.
- Turn off the flame & drain out the excess water.
- This procedure makes cabbage safe for use.
- Next, mix the grated cabbage, grated carrots & grated capsicum together & try to squeeze out the water in these vegetables using your hands & a strainer.
- Add salt & black pepper powder to these vegetables & if they leave water, squeeze out the excess water again.
- This would make the vegetables ready for use.
- The filling is ready to be used.
- Next, take the dough ready for the outer covering.
- Divide it into small portions & roll them using a rolling pin.
- Small portions should be of an approximate size as given in the picture.
- Place one teaspoon filling on the rolled small chapati.
- Seal it in any shape as desired.
- I have shown a few shapes in the picture.
- Next, heat water in the bottom most shelf of the steamer & cover it with a lid.
- As the steam is being prepared inside the steamer, prepare the other shelves for the momos.
- Grease every shelf with a little oil & place the momos on these shelves.
- Place them at a little distance from each other otherwise, they might stick to each other.
- Place these shelves on top of the bottom most shelf with water & cover with a lid.
- Steam them on high flame for 10 minutes.
- After 10 minutes, open the lid and check them once.
- They become transparent. Turn off the flame.
- Veg dumplings are ready to serve.
SPICY TOMATO DIP
INGREDIENTS
- Dry red chillies - 6-7
- Tomatoes chopped - 2 medium sized
- Salt - 1/4 teaspoon (adjust according to taste)
METHOD
- Soak dry red chillies in water for around 1-2 hours.
- After 1-2 hours, add the soaked red chillies, chopped tomatoes & salt in a mixer grinder.
- Add 4-5 tablespoons of water in which the dry red chillies were soaked to the mixer.
- Grind them together for a minute till they are properly done.
- Spicy tomato dip is ready to be served with veg dumplings.
