-
Heat 1.5 to 2 cups water in a steamer or in an electric cooker or in a pressure cooker. Let the water come to a boil.
-
In a greased steamer pan or in idli moulds, place the momos keeping some space between them so that they don’t touch each other. Check notes on how to steam the momos in idli pan or pressure cooker or Instant Pot.
-
Steam them for 5 to 6 minutes.
-
Don’t overdo the steaming, as the dough becomes dense and dry.
-
The steaming time may vary upon the thickness of momos’ cover.
-
When you touch the momo then dough should not feel sticky to you. This means they are done and the momos will have a transparent look.
-
Time of cooking varies from intensity of the flame and kind of pan and the steamer you are using.
-
Once done, remove them and keep on a serving tray or plate. Garnish with spring onion greens.
-
Serve veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. You can also serve it with red chilli garlic chutney