Steamed Millet Momos with Carrot, Cabbage & Cheese
Gluten-free millet-flour dumplings with stir-fried carrot, cabbage, onion, garlic, and melted cheese, steamed until glossy. Makes about sixteen pieces.
Equipment
- Mixing bowl
- Rolling Pin
- Parchment paper or silicone mat for rolling
- Steamer basket or idli stand setup
Ingredients
For the dough
- 680 g millet flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- warm water, as needed for a smooth dough
For the filling
- 340 g carrots grated
- 340 g cabbage shredded
- 1 tbsp neutral oil
- 170 g onion finely chopped
- 1 tsp garlic finely chopped
- 100 g grated white cheese such as mild cheddar
- salt, to taste
Instructions
Make the dough
- Whisk millet flour, salt, and baking powder in a wide bowl. Add warm water in splashes; mix with a spoon, then knead by hand at least five minutes until smooth and pliable. Cover and rest 30 minutes. Knead again about one minute before shaping.
Cook the filling
- Warm oil in a skillet or kadhai. Add garlic; cook until fragrant without browning. Add carrot and cabbage; stir-fry on medium-high until tender-crisp. Season with salt.
- Reduce heat; stir in cheese until melted. Spread filling on a plate and cool completely before wrapping.
Shape and steam
- Divide dough into sixteen portions; keep covered. Roll each portion thin between parchment or silicone mats. Place a heaped tablespoon of cooled filling in each circle; pleat and seal (half-moon shape is fine).
- Steam over simmering water 10–12 minutes until skins look set and lightly glossy. Serve warm with chutney or dipping sauce.
Notes
- Cool filling fully so millet wrappers do not tear.
- Keep unused dough covered; millet dough dries faster than wheat.
- Steam in a single layer with space between dumplings.
- Refrigerate cooked momos up to two days; re-steam gently to soften.
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