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SUJI MOMOS / RAWA MOMOS / SEMOLINA MOMOS

Momos are kids all time favorite snack but to be honest I don't feel like feeding kids with this all-purpose flour snack, though I make it once in a blue moon when my kids are after me. In fact I have uploaded the recipe of momos with all-purpose flour

Most of the time I make momos made with rice-flour, Rice flour momos are indeed very healthy but they are thicker than regular momos.

This time I made momos made with 100% suji, trust me these are super healthy and much more easier and quicker to make as compared to regular momos and rice flour momos.

I won't say that it's taste and texture is exactly like regular momos, but they are very close to it. Kids generally are not to able to make out as I kept the filling exactly same as I make for regular momos.

You just need a little estimate on rolling these momos, because if you roll them very thin like regular ones, it will break while boiling and if you roll it too thick it will not taste good.

So I always advice to roll one momo and boil in water to get perfect idea about thickness of dough.

Do give it a try, there is no satisfaction as feeding your kids with healthy and tasty food.

INGREDIENTS
1 cup suji / rawa / semolina

1/4 tsp salt
1 tsp oil
water for kneading

For Filling:
1/2 cup soya granules (Nutrela) (optional)
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrot
1/4 cup finely chopped cabbage
1-2 finely chopped spring onion
1 small sized finely chopped onion
2-3 finely chopped garlic
1/2 inch finely chopped ginger
salt and pepper to taste

METHOD
In a deep bowl, add flour, salt and milk. Mix well. Add water little by little to knead soft and firm dough.Cover with wet cloth and keep aside.

By that time let's prepare filling:

Mix together finely chopped onion, cabbage, carrot, ginger and garlic. Keep aside.

Take soya chunks in deep pan, add plenty of water and bring it to boil. Once done, squeeze out the excess water.

Transfer it in a blender jar, and pulse twice or thrice to get coarse texture as shown in pic below, here make sure not to make a fine paste.

Take pan, add soya chunks, saute for 1-2 minute on high to medium flame till raw smell fades, add mixed chopped vegetable and saute for another 2 minutes till it becomes soft, don't over cook. Add salt and pepper, you can green chilies too if not preparing for children.

Let this mixture come down to room temperature.

FOR DOUGH:
Mix together suji, salt and oil. Add water little by little kneading dough. Cover and keep it aside for 15 minutes. After 15 minutes you will see the dough is tight and hard. It's due to rise of suji.

Sprinkle water on dough and knead it again till the time it becomes soft. This will take 2-3 minutes. The dough is ready now for filling.

Take lemon sized ball and roll it, not too thin like we do in all-purpose flour, else it will break while boiling.

Keep filling in center and give it a momo shape.

Fill water in deep pan, let it boil.

Once water comes at boiling point, add momos, make sure the water is rolling boil.

Boil this in water for around 20 minutes.

Remove from water and serve hot.

IMPORTANT NOTES:
1.BOIL ONE MOMO FIRST AND CHECK THAT IT'S NOT BREAKING, IF IT'S BREAKING THEN YOUR DOUGH IS TOO SOFT OR YOU HAVE ROLLED IT TOO THIN.

2. THE DOUGH YOU ROLL SHOULD NOT BE THIN LIKE MOMOS, THE ONE WE MAKE WITH ALL-PURPOSE FLOUR. THE BALL.

Pictorial: