Gluten free no coating ragi & rice flour momo | Glutenfreewhisk

 One street food that I sometimes miss is momo. After being gluten intolerant there are a very few things that I actually miss like cheeni ka paratha, momo and some sweets and desserts. To be honest it took me quite some time to think of the third item that I have mentioned. Because honestly, I don't crave unhealthy or maida food at all, except for momo. That being said my favorite momo has been paneer momo that I use to make at home because I love making everything at home and jhol devil momo thing that I had a few times here and there. Today in my recipe I am using the same paneer momo filling with cheese, moringa leaves, carrots and this filling make the best momo ever.

These no coating momo has been a new trend on social media and people are even making no coating samosas and what not, so I wanted to give these a try for the love of momo. I will give them a solid 6 on 10. I liked the rice flour ones more than the ragi flour ones. I enjoyed them even more the next day when I shallow fried them in ghee. An extra step but worth it. You can do the same first steam them and then take a little ghee in a pan and fry these until they get a nice coating on top. Be gentle as these are really delicate.

No dough, dry coating, water dip, only steam momo recipe. This recipe is a viral Instagram trend thus has no actual name. I am calling it a gluten-free no coating paneer momo recipe with ragi flour and rice flour. Following gluten-free diet seems difficult at times when you can't think of anything quick to snack on. But with some easy gluten-free snack recipes that you can fix at home when you have nothing gluten-free to eat around you or have a chill afternoon munching on snacks in a cafe then you have to make everything yourself. Recipes like these comes in handy. Try making spongy instant khaman dhokla or baked tofu kebabs or gluten-free version of papadi chaat if you are a chaat lover with white matar chaat with nachos and Greek yogurt.

I am using a paternal heirloom to serve these gluten-free paneer momo in. But if you are looking for a similar minimal plate then you can check this Chumbak Hangul 8-inch quarter plate. This ceramic plate is perfect for snacks and desserts. I am keeping my garnish simple, but you can make that spicy momo chutney or serve your momo with mayonnaise also.

You can make this momo recipe vegan as well by using tofu and skipping cheese or using a plant-based cheese alternative if available around you. Rest all the ingredients are suitable for vegans. If you are a chicken lover use chicken as protein instead of panner. Make any filling of your liking and indulge because this no-dough momo recipe works. As I have mentioned paneer momo used to be my favorite, so I am reminiscing the same. And try them by shallow frying them like I have and see for yourself which version works for you better. If you love or use to love momo like me then this is a good way to enjoy gluten-free momo. So, try them once, they are worth it. Something is better than nothing. So, indulge.

INGREDIENTS -

For paneer momo filling

1 block paneer, mashed

1 small cube processed cheese, mashed

Handful of moringa leaves, roughly chopped

1 tsp garlic, chopped

1 tsp ginger, chopped

2 tsp oil

1 medium red onion, chopped

Half a carrot, grated

Salt. to taste

1 tsp roasted cumin powder

Half a tsp black pepper powder

1 green chili, chopped

For the no-dough paneer momo coating

1 big bowl water (around 2 glasses)

1 cup ragi flour

1 cup rice flour

For garnish and to serve

1 Tulsi Sprig

Tomato Ketchup

METHOD - 

1. Prepare a steamer.

2. To make the paneer filling. Sauté garlic and ginger in the oil. Add finely chopped red onion. Cook it until translucent. Then add carrot, green chili, moringa leaves and cook until soft with salt, roasted cumin powder and black pepper powder. Add a dash of water if required to prevent anything from burning.

3. Add the mashed paneer and cheese and combine everything well. Allow this paneer filling to cool.

4. Now make small round balls of this paneer filling. Make sure it has absolutely no water content else it will disperse in water. Dip these paneer balls into ragi flour then in water and again in ragi flour. I am doing this process only twice but if you want a little thicker layer, you can do it one more time.

5. Make half of the momo with ragi flour and half with rice flour. Dipping them in flour first then in water then in flour again and finally in water and arrange them on a steamer plate. Steam them for 10-12 minutes and serve warm. Garnish the plate with the tulsi sprig and ketchup.

6. I am indulging these gluten-free no coating momo with tomato ketchup. You can make a spicy momo chutney as well.

Note - You can add spring onion as well as it tastes really well both with spring onions whites and greens. It was not in the season, so I have skipped it. You can add spinach instead of moringa leaves.

Check the full recipe on YouTube (Gluten_free_whisk) - Gluten free no coating ragi & rice flour momo recipe.

Gluten free no coating ragi & rice flour momo | Glutenfreewhisk