Course : Appetizer

Cuisine: Indian

Servings: 8 nos

Soaking Time : 3-4 hours

Prep Time: 10 minutes

Cook Time : 25 minutes

Total Time: 35 minutes

Ingredients For Covering:

• 1 cup sabudana/sago

• 1tsp salt

Ingredients For Stuffing /Filling

• 1 small onion

• 1 small carrot

• 6-7 french beans

• 2-3 cabbage leaves

• 1 tsp finely chopped ginger

• 1 tsp finely chopped garlic

• 1/ 2 tsp pepper powder

• 1/ 2tsp vinegar

• 1 tsp soya sauce

• 2 tsp schezwan sauce

• salt as per taste

Method:

1. In a sieve wash the sabudana under running water till all the powder comes out from it. In a plate spread the sabudana and soak it in 1 cup water for 3-4 hours till the sabudana is soft and the water dries up.

2. Add the salt to the sabudana and mash it. Keep it aside for future use.

3. Clean and wash all the veggies and chop them very finely.

4. In a pan heat 1 tbsp oil saute the ginger and garlic then add the chopped onion and cook till translucent. Then add all the other chopped veggies and on high flame saute for a minute till soft but crunchy. Then add salt, pepper, soya, vinegar and schezwan. Mix well and remove in a plate and allow it to cool.

5. Make small balls of the veggies .

6. Grease your palms then take some sabudana dough and if it is too dry sprinkle some water. Then flatten it to make a thin small chapati. Place a veggie ball on it and slowly and gently bring all the sides together to make a ball. Similarly do it with the remaining sabudana dough.

7. Grease a steamer plate and place all the sabudana momos on it.

8. Heat some water in a steamer then place the plate in it and steam the momos on medium flame for 15 minutes.

9. Remove the plate and place all the momos in a serving dish with a drop of schezwan sauce.

Enjoy !!!