In this instructional cooking video, Dr. Priti Nanda Sibal demonstrates how to make ragi momos, a healthy twist on traditional dumplings. She begins by preparing a filling from finely chopped red cabbage, ginger, garlic, and onion, seasoning it with salt, black pepper, and a touch of desi ghee. She highlights red cabbage’s antioxidant and detox benefits. For the dough, she combines ragi flour with a third of keto atta, adds hot water, and kneads until the dough is firm enough to be rolled thin, emphasizing the importance of a hard consistency. She shows how to shape the momos in both the classic crescent form and a gujiya-inspired shape, using wet hands and hot water to prevent sticking. The assembled momos are placed in a steamer and cooked for ten minutes. Throughout, she offers practical tips—such as using warm water instead of extra flour, adjusting water for dough consistency, and varying shapes—to help viewers replicate the recipe successfully.
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Good morning, welcome to our channel Food Medicine and Lies, and I am here with a very, very new recipe today—ragi momos. So what are we going to do? I've taken this red cabbage I'm going to add this in this chopper. I'm going to add very few pieces of ginger, some garlic, and a very small onion cut into small pieces. So now I'm just going to— if you put the filling, then if it's not finely chopped, the momos will keep bursting out, right? Yes. So the filling is ready. So now we are going to take it out in a bowl, right? So it's so nicely chopped, you can see. And red cabbage is full of antioxidants, it helps as a detox, and of course it is very, very yummy to eat. Yes, so add a little salt as per your taste. And a little black pepper. We don't need too much in momos because momos don't have to be really spicy. The chutney with momos is generally spicy. And I'm going to add a little desi ghee in it so that I can mix it. And then now I will mix it and keep it on the side. So now we are going to prepare dough. We have taken this ragi flour, right? 1 bowl of ragi flour and 1/3 bowl of keto atta I have added so that it helps bind the ragi. Now this is hot water and we're going to add this and now knead the flour. Please make sure that the dough is hard. Because in momos, we will otherwise not be able to, you know, spread it thin. I need to add a little more water, but the consistency is coming fine. So yeah, I'm going to take it from my hand. Yes, now the dough is almost ready. You can knead it properly. Yes. So now we are making momos. The dough has really come out nice, right? I am not using any flour to make momos. I'm just, you know, using some warm water. But if you think you are not able to make it with warm water, then you can always use some ragi flour the way you make in chapati. So we have this done. Now I'm going to add some filling in it and I'm going to fold it in a shape. So you can fold it in any shape you like, right? So this is the typical momo shape. In which I have folded, and I'm going to make another shape also for you so that you can choose which shape you want. Yes, I'm going to just wet my hands. Using hot water actually solves the purpose. I don't like the flour neither on roti nor on my momos. So this I've made it in gujiya shape, and now I'm going to roll it once more so that it becomes a different shape for our momos. You can use whatever shape you like and Yes, just use the whole flour to make momos like this. So now once the momos are ready, I'm going to add all these in my steamer pan. So I've made it in two shapes. You can make it in as many shapes you want. And now I'm going to place this on the steamer for 10 minutes and the momos will be ready. So now our steamer is ready. I've set it for 10 minutes here and perfect. Let's wait for 10 minutes and then try our delicious momos.
