Momos are a popular snack across India, but a version made with a traditional Himalayan ingredient is drawing attention online. Former Uttarakhand Chief Minister Harish Rawat recently shared a video of himself enjoying homemade madua momos, highlighting their taste and nutritional value. But want to know what madua momos are and how to make them? Read on!
What Is Madua Momos?
View this post on Instagram
Madua, also known as ragi or finger millet, is widely consumed in Uttarakhand and other parts of India. Unlike regular momos, which are usually made with refined flour (maida), madua momos use ragi flour, often combined with whole wheat flour to make the dough easier to handle. Ragi is naturally rich in fibre and provides minerals such as calcium, making it a popular ingredient in nutritious home-cooked meals.
In the video shared by Minister Harish Rawat, he praised the dish, saying, “Ye madua ke momos hai, aur ye kisi bhi momos se behtar hai. Inme poushtikta bhi hai aur swaad bhi hai.” He described the momos as both nutritious and tasty.
If you want to try this millet-based variation at home, here is a simple recipe with a vegetable and paneer filling.
Ingredients For Madua Momos
For the dough
- 1 cup ragi flour
- ½ cup whole wheat flour
- Salt, to taste
- Water, as required
For the filling
- 1 carrot, finely chopped
- 1 bell pepper, finely chopped
- 1 cup cabbage, finely chopped
- 8–10 French beans, finely chopped
- ¼ cup sweetcorn
- 100–150 g paneer, crumbled
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1–2 green chillies, finely chopped
- ½ tsp black pepper powder
- ½ tsp all-purpose seasoning
- Salt, to taste
How To Make Madua Momos At Home
Step 1: Prepare the filling. Finely chop the vegetables and mix them with sweetcorn, ginger, garlic, green chillies, black pepper, seasoning and salt. Let the mixture rest for about 10 minutes, then squeeze out excess moisture using a clean cotton cloth. Add the crumbled paneer and mix well.
Step 2: Make the dough. Combine ragi flour, whole wheat flour and salt in a bowl. Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes. Ragi dough can be more delicate than regular maida dough, so handle it gently.
Step 3: Shape the momos. Divide the dough into small portions and roll each into a thin disc. Place some filling in the centre, then carefully fold and pinch the edges to seal. If the dough cracks, gently press it back together.
Step 4: Steam and serve. Arrange the momos on a lightly greased steamer tray, leaving space between them. Steam for around 10–15 minutes, checking that the dough is cooked through. Cooking time may vary depending on the thickness of the wrappers.
Serve the hot madua momos with chutney or your favourite dipping sauce.
Would you like to try Madua momos?
Cover Image Courtesy: Instagram/Harish Rawat
FAQs
Are Madua and ragi the same?
Yes, madua and ragi are the same grain: finger millet (Eleusine coracana).
Is ragi momo good for health?
Yes, ragi momo is considered good for health.
What is madua?
Madua (also known as mandua or koda) is the local name in Uttarakhand for finger millet (Eleusine coracana), the same grain widely known as ragi in South India.
