Vegetable Momo – Meghalaya
Food better be Good
Food better be Good
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  • 3/4 cup shredded fine
  • 100 gm crumbled
  • 2 tbsp minced
  • 2 tbsp minced
  • 1 medium finely chopped
  • 2. To make a filling, heat oil in a kadai
  • 4. To make the momos, pinch a small ball of dough and roll out with a rolling pin into a small disc about the size of a poori. Make these discs as thin as possible. To make perfect uniformly sized rounds, use a metal lid with sharp edges to cut off discs from your rolled out dough. Keeping the disc on the rolling board, place a tablespoon of filling in the centre of the disc and bring together the edges of the disc towards the centre and pleat like you would a saree. Pinch closed the pleated ends together at the centre. Repeat with the remaining dough and filling.
  • 5. Place in a single layer in a bamboo basket or idli steamer and steam for 8
  • 1. To quicken the rolling out process, roll out a big ball of dough into any hideous shape (it doesn
  • 3. You could try other shapes like the crescent shaped or triangular samosa shaped momos as well.
  • 4. The bamboo basket usually fits well inside a kadai or idli steamer. Pour about a cup of water into the kadai or steamer and place the bamboo basket on top. The basket should fit snugly into the kadai or steamer but not touch the water. The bamboo basket has a slotted base through which the steam enters. Alternately you can use an idli or idiappam steamer as well.
  • 5. To avoid the momos sticking to the surface, line the surface with parchment paper, or lightly oiled banana leaf.



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