Ragi Momo with Chutney

Ingredients

• 80 g ragi flour
• 40 g refined wheat flour
• 100 g finely chopped cabbage
• 40 g grated carrot
• 20 g chopped onion
• 5 g minced ginger-garlic
• 2 g salt
• 80 g tomato-coriander chutney
• 5 ml oil for kneading
• Water as needed for dough

Preparation

1. Knead ragi and wheat flour with oil, salt and warm water into a soft dough; rest 15 minutes.
2. Mix cabbage, carrot, onion, ginger-garlic and a pinch of salt for the filling.
3. Divide dough into 8 balls, roll thin discs and stuff each with filling; seal into momo shapes.
4. Steam momos in a steamer or idli pan for 10–12 minutes until cooked through.
5. Blend tomatoes, coriander, green chilli, lemon and salt into smooth chutney.
6. Serve 8 hot momos with the prepared chutney.