Gluten-free Ragi Momos Recipe

Ragi momos or finger millet is a wonder grain. It is easily available and the grain is packed with nutrients.

Ragi has a rather impressive nutritional profile, encompassing all the essential macronutrients – carbohydrates, fibers, fats, and proteins, along with many other super important micronutrients. The levels of cholesterol and sodium are almost non-existent in this grain. Ragi which is naturally gluten-free contains good quantities of vitamins C and E, helps to boost immunity and is great for the skin.

I have been cooking a lot more with ragi these days, the reason is simple, a lot of gluten-free blends have starches and I realized the sooner I reduce my dependence on starches the better it will be for my health. I often see people and find myself using a lot of cornflour, rice flour, etc for everything, and I just wanna take a break from it, I wanna explore these other super healthy gluten-free grains more. Very recently I made ragi chapatis and they turned out so well, that gave me the encouragement to cook more dishes with the grain, and here I am today making momos with ragi.

There are 3 components for momos, 1. the circular sheet, 2. the filling, and 3. the red hot momo chutney.

Today I will be teaching you how to make the sheet in this post, if you wanna learn more about the filling, do check the recipe here.

Also, find how to make chilli oil here, chilli oil can be a great dipping sauce for momos. YUM!

I will be making a separate post for the momo chutney.

What Ingredients Do You Need To Make This Ragi Momo Recipe?

Ingredients for Momo Sheet

Ragi Flour: 1 cup ( https://amzn.to/3Cl3iEx )

All-purpose gluten-free flour: 1/2 cup

Salt: 1/4 tsp

Oil: 1 tsp

Ingredients for Filling

Shrimp: 7-8 medium size shrimps.

Onion: 1/2. Finely chopped. It’s important you chop them real fine.

MSG (Ajinomoto/MSG): 1/2tsp ( i know what you are thinking but sometimes it is okay to have this, it gives the much-needed punch to the filling, and trust me we want that punch)

Dark soya sauce: 2 tsp

Salt to taste

Spring onion: 1/2 onion, super finely chopped. We need the green part.

Sweet chilli sauce: 2 tbsp

Olive oil: 1 tbsp

Mix them all very well. The filling is ready.

1. In a bowl, add the ragi flour, all purpose GF flour, water, salt, 1 tsp oil and knead well into a dough.
2. Divide the dough into smaller portions and roll out each smaller portion into thin circular wrapper sheets. This will be the cover of your momos. The filling will be plaves in these sheets.
3. Place 1 dough sheet on your palm, next take a tablespoon of filling and place it in the middle of the wrapper.

You want your dumpling to be full, but not too full that it oozes out the filling when you fold it.

Next, fold the wrapper over and pinch the edges together to seal it. Now place the dumpling on a tray with the pinched edges facing up and pinch a few pleats in the dumpling to create a pouch.

Seal them nicely and steam them for 13-15 minutes.

Serve them with hot momo chutney or dip them in chilli oil.