RICE FLOUR MOMOS

INGREDIENTS
1 cup heaped rice flour
1 and 1/2 cup water
2 tsp ghee or oil
1 tsp salt

For Filling
1/2 cup soya chunks or 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
oil for greasing
METHOD
In a pan, add oil and water, bring it to boil add rice flour, cook it combines and become like dough. Cover with lid and keep aside for 10 minutes.

For 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.

Take out the dough on clean slab. Grease hands well with oil and combine it together to make soft and smooth dough.

Divide dough in equal portion, make lemon sized balls. Roll the balls with light hands, add prepared stuffing, seal from all the ends as we does for paranthas, be very gentle as dough will be very soft.

Grease idli stand, keep these momos in it and steam for 15-20 minutes on medium flame.

To check if it is cooked, prick knife or toothpick. It should come out clean.

Serve with chilli or tomato sauce.

NOTES: I DIDN'T HAVE SOYA GRANULES AVAILABLE SO ADDED CHUNKS, IF YOU HAVE GRANULES JUST BOIL, SQUEEZE EXCESS WATER AND ADD IN VEGETABLES.