By Ujjainee Roy
August 19, 2024
Ragi momos are a nutritious and delicious twist on the traditional momo, made with ragi flour instead of refined wheat flour. Ragi is a powerhouse of nutrients, rich in calcium, fiber, and essential amino acids, making these momos a healthier alternative. However, working with ragi flour can be a bit tricky due to its gluten-free nature. If you're making momos with ragi, use these hacks.
Ragi flour lacks gluten, which makes it challenging to achieve the elasticity needed for the momo dough. Using only ragi flour can result in dry, crumbly dough that’s difficult to roll and shape. To avoid this, mix ragi flour with a small amount of whole wheat flour or rice flour.
Kneading is crucial when making any type of dough, but it’s even more important with ragi momos. Since ragi flour is gluten-free, the dough can be tough and dry if not kneaded properly. Spend extra time kneading the dough until it becomes smooth and pliable.
Overfilling the momos can cause the dough to tear, especially since ragi dough is more delicate than wheat-based dough. It’s important to use the right amount of filling, leaving enough space to seal the edges securely.
Ragi flour absorbs water differently than wheat flour. If the dough is too dry, it will crack when you try to shape the momos. Make sure to add enough water to the dough to achieve a soft, pliable consistency
Resting the dough is a key step that allows the flour to hydrate properly, making the dough easier to roll and shape. Skipping this step can result in dough that is too tough or cracks easily. Let the dough rest for at least 20-30 minutes after kneading
Oversteaming can make ragi momos dry and hard, ruining their texture. Ragi momos require less steaming time than regular momos due to the nature of the flour. Steam them for about 10-12 minutes,