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Sago momos, sometimes referred to as sabudana momos, are a creative take on the beloved classic dumpling. That blue colour, along with the taste of butterfly pea flowers, makes these momos very attractive and has a different taste. Momos are often cooked with flour, but using sago instead gives them a chewy texture and eliminates gluten, making them suitable for a larger range of people. Stuffed with paneer or full of fresh vegetables, they make a delicious flavourful and nutrient packed bite every time. These blue sago momos can be enjoyed by consumers through their sight and feel, making them perfect appetisers, snacks, or even a light dinner. The eye is drawn to the vivid colour, and the taste senses are enticed by the dynamic blend of spices and ingredients.These dumplings become even more delightful when they are accompanied with a few drops of sesame oil, dazzling both the taste buds and eyes.
Origin
A unique mix of culinary traditions from various parts of Asia is shown in the development of blue sago momos. Originating in Tibet and Nepal, momos have long enjoyed widespread popularity throughout the Indian subcontinent. However, because of its versatility in cooking and the digestive system benefits, sago plays a central role in a large number of Southeast Asian meals. This fusion meal is made to have a new feel by the incorporation of blue pea flower butterfly, which is a natural food dye that is common in Southeast Asian sweets. This creative dish most likely resulted from the expanding trend of producing aesthetically appealing "Instagram" cuisine that simultaneously appeals to consumers who are health-conscious. By combining these components, the food creators have been able to create awareness of a well-balanced food that is colourfully presented on the social media platform.
Ingredients
All you need are a few basic ingredients to make these delicious blue sago momos. One cup of sabudana (sago pearls), which will create the dough after soaking and mashing, is included in the base. Butterfly blue pea blooms are important for the beautiful blue colour. The filling option is both classic and adaptable. A few spices to add flavour, fresh ginger for energy, chopped coriander for freshness, green chillies for fire, and paneer for creaminess are all necessary. A sprinkle of oil adds the last touch, so don't forget the topping either. Depending on personal taste, the filling mixture can be altered; it frequently includes a rainbow of colours to provide a striking contrast with the momos' blue skin when they are cut open.
Preparing The Dough
Soaking the sabudana is the first step in making blue sago momos. Fill a basin with one cup of sabudana and cover with water. Let the sabudana soak for four to six hours or overnight until they swell and become soft. In a mixing dish, carefully mash the pearls after draining the excess water. Make sure the sabudana is thoroughly mixed and free of big chunks after mashing. If you want to include butterfly blue pea flowers, you can do so now by steeping them in boiling water to extract their colour, then incorporating them into the dough.
Preparing The Filling
Grated ginger, chopped coriander leaves, and finely chopped green chillies are added to a skillet with crumbled paneer. The ginger and the green chilli give the taste a spice that complements the paneer, making it creamy. Add your preferred spices to the mixture, such as cumin powder, garam masala, or even a dash of amchur (dried mango powder) for tang. To ensure that all of the ingredients combine equally and that the flavours melt into one another, thoroughly mix everything. After the filling is finished, take a tiny portion of the sago dough that has been produced and press it into a disc in your palm. To ensure that no filling escapes, carefully fold and close the sides with your fingers after adding a big scoop of the filling in the centre. Continue doing this until all of the dough and filling have been used.
Cooking Method
Once all of the momos have been shaped, it's time to boil them. Depending on your taste, you can either pan-fry or steam the momos. Use a standard steamer or a bamboo steamer lined with parchment paper to steam. Make sure the momos don't come into contact with one another when you place them in the steamer basket, and steam them for 15 to 20 minutes.
Image Credit: Adobe Stock
Steaming preserves the dumplings soft and delicate while preserving their vivid colour. You can pan-fry the momos in a little oil if you like a crispy texture. After adding some oil and heating a nonstick skillet over medium heat, carefully put the momos to the pan. Add a splash of water and cover, then fry till golden brown on all sides. Let them simmer for a few minutes until they are cooked through. After cooking, sprinkle oil (chilli oil, sesame oil) over the momos to give them a taste boost and a fragrant touch. Enjoy them hot with your preferred dipping sauce, such as soy sauce or sweet chilli.
When these momos are plated, they present beautifully. Their distinct blue hue, together with the green coriander oil and the vibrant filling that shows through the transparent skin, makes for a dish that is as visually stunning as it is delicious. Their viral prominence on social media platforms has surely been aided by their aesthetic appeal.
Serving And Pairing
Because they are gluten-free, they can meet a range of dietary requirements, and the addition of vibrant, fresh veggies puts a healthy twist on typically hearty dishes. The reason behind their chewy and satisfying feeling is that they make use of sabudana, and the vibrant colours seem to appeal to both kids and elder individuals. These dumplings are a party favourite or just a mouthful of fun whenever you want to surprise your guests. Don't be afraid to experiment with the fillings; you may improve the flavour profile by including veggies like bell peppers, carrots, or even mushrooms.
Image Credit: Adobe Stock
Blue sago momos are worth being tasted by anyone who would like to extend their imaginations because of their attractive blue colour and yummy tastes. Get ready to be the life of the party when everyone eats these beautiful and delectable dumplings, and watch the compliments come pouring in!
