Tuesday, 11 June 2013

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP

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.

8 comments:

kitchen queen said...

awesome tempting mouth watering combo.

Swathi Iyer said...

Delicious momos. I love it

Mythreyi said...

Looks nice and Traditional...

-Mythreyi
Yum! Yum! Yum!

Sangeetha Nambi said...

Super tasty dumplings....

easyfoodsmith said...

Wonderful veg version and that dipping sauce sounds awesome.

Kumudha said...

Wow! These dumpling are vegan.

Thank you so much for sharing so many vegan recipes, good for our health and our beautiful planet -Earth.

ritu said...

Very interesting

Anonymous said...

Instead of steaming can we fry the momos?

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