Veg Momos ( In Idli Maker)

Momos are very popular street food across the Indian subcontinent and the Himalayan regions South East Asian border though it is common everywhere now.

These momos are as cute as the name sounds and it is very tasty too!! They can be made in many ways and today let us see the steaming process. It is very easy and simple to make at home.

Stuffed with grated cabbage, carrot, spring onion, capsicum, filled in the little round package which is spiced with garlic, pepper and steamed finally to sneeny, transparent dumplings is the best way to explain these momos!!

Coming to this recipe, I have used red cabbage instead of green one’s. The red one’s are healthier and their leaves are little thicker than the green one’s. It takes little more minute to get cooked when compared to the green one’s.

Momos are made normally in steamer but it can be made in idli cooker or idli pot too if you don’t have one. Let us see how to steam it that way!!

Momos are cooked completely once you see a transparent, sheeny look on top and they are not sticky when you touch. Do not over cook them as it turns hard and sticky then.

Serve the momos immediately when it is hot with a spicy chutney or spicy sauce by the side❤


To make the outer covering:

  • All-purpose flour or maida- 2 cups
  • Oil- 6 tsp
  • Salt- 1/2 tsp

To make the stuffing:

  • Carrot- 3/4th cup ( grated)
  • Cabbage- 1 and a half cup ( grated)
  • Green capsicum- 1/2 cup ( finely chopped)
  • Spring Onion White- 2 tbsp ( thinly sliced)
  • Spring Onion Green- 1/2 cup thinly sliced scallions
  • Garlic – 3 cloves ( finely chopped)
  • Pepper- 1/2 tsp
  • Soya Sauce- 1 tbsp
  • Salt- as needed.


Kneading the dough is the most important process. The dough should be kneaded proper for 5 minutes to smooth. It should be prepared first before making the stuffing as the resting time for the dough is a must.

Take the flour in a bowl. Add 3 to 4 tsp of oil and the required salt.
Start kneading by adding required water to smooth dough.
Dough kneaded to smooth. Grease with oil on the outer surface. Let it rest till the stuffing gets ready.
Heat 2 tbsp of oil in a pan. Add finely chopped garlic.
Once the garlic starts to turn colour, add finely sliced white portion of green onions. Saute for a minute or two.
Add the grated vegetables. The grating can be done in a food processor too.
The water from cabbage should evaporate.
Add the green capsicum. Saute the vegetables for two minutes.
Add the pepper and salt. Saute for 1 more minute.
Add soya sauce. Mix everything for a minute. Then remove from the flame.
The vegetables are cooked. Add the finely sliced green portion of spring onion and mix everything together.
The stuffing is now ready.
Now roll a small ball from the prepared dough. The ball should be very small.
Take a flour in a plate. Roll the ball in the flour.
Keep it on a rolling board.
Roll it very thin using a rolling pin. Rolling it thin is very important.
Now keep 2 tsp of stuffing inside.
Now start the pleating as explained in the pictures.
This comes easily with practice. I have taken a close shot to view easily.

Roll it clockwise or anti-clockwise by closing on top. Make momos like this by repeating the process with rest of the dough.
Take an idli stand. Grease only the top plate with oil. We are going to place momos only in the top plate.
Only the top plate is filled with momos. Rest is empty. Keep it in an idli cooker.
Close the top with a lid and cook for 5 to 6 minutes till you could see a sheeny, transparent on the surface of momo. Momos are done when they are not sticking to your hand. Do not overcook as it turns hard and sticky when you eat. If using a cooker, do not use whistle.
Ready. Served with spicy sauce.


  • Momos are good when served hot.
  • Any vegetables of your choice can be used.
  • This can be prepared in steamer too.
  • If using steamer, do not place the momos by touching each other.
  • If you are allergic to capsicum, you can use green chillies and make the stuffing. I made separately like this for my husband.