How to make momos in Appam pan

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At the beginning, take a sieve and sift with 1 cup flour and 1 cup flour with a dash of salt.

Slowly add water and knead a soft dough, test it by inserting a finger and knead it again. The flour should be fine, not too soft or too hard.

Next, take out some flour dust and flour balls, flatten using a rolling pin. Make sure the Momo layer is not too thick.

In between, prepare a stuffing with grated mozzarella cheese, carrots, corn and cabbage. Take a chopper, wash and chop the cabbage, carrots and corn. Toss the vegetable mixture with salt, pepper and cheese.

Place the stuffing in the middle of the wax wrapper, seal the top and fold to your desired shape. Repeat the process with the rest of the momos.

In between, heat an apple pan over low heat, wipe it off with some oil and then sprinkle some water and wipe again. Place the waxes and cover with a lid. Let it steam for 15-20 minutes.

Once the momo is done you can fry, keep in the fridge. Then, add oil / butter to a pan, slide the waxes and fry them nicely and crispy for homemade spicy chutney or dipping.




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