By Aditi Saraswat
August 8, 2026
Craving momos but want to skip the maida completely? Try these soft, steamed suji momos that are prepared using everyday pantry staples. The semolina-based cover gives the momos a bit different texture, and also making this at home is a simpler and fuss-free process than the regular ones.
1 cup suji/rava ½ cup hot water, as needed 1 tsp oil Salt to taste 1 cup finely chopped cabbage ½ cup grated carrot ¼ cup finely chopped capsicum 2 tbsp finely chopped onion 1 tsp grated ginger ½ tsp black pepper ½ tsp soy sauce 1 tsp vinegar 1 tsp oil
In a bowl, mix suji, salt and oil. Slowly add hot water and knead to make a soft dough. Cover and keep it resting for about 15 minutes.
In a pan, heat oil and sauté ginger, chopped onion, cabbage, carrot and capsicum. Once done, add pepper powder, soy sauce and vinegar to this.
Divide the suji dough into small balls and roll each of them slowly. Keep the edges a bit thinner so that you can fold them easily.
Take a spoonful of the prepared filling, place it in the middle of the suji discs and fold and seal the edges carefully.
Grease the steamer with a little oil, arrange momos in it and let it steam for 10 to 12 minutes, then serve with homemade chutney for the ultimate snack.