Lost Everything, Built ₹9 Cr Brand
Lost Everything, Built ₹9 Cr Brand is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by The Better India on YouTube.
Prep: 45 min | Cook: 15 min | Total: 1 hr 15 min
Cost: $4.57 total, $1.14 per serving
Ingredients
- 2 cups Millet Flour (fine millet flour, sifted)
- 3/4 cup Water (lukewarm, adjust as needed for dough consistency)
- 1 tsp Salt (fine sea salt)
- 1 tbsp Olive Oil (extra virgin, for dough softness)
- 1 cup Cabbage (finely shredded)
- 1/2 cup Carrot (grated)
- 1/2 cup Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (freshly grated)
- 1 tbsp Soy Sauce (low sodium)
- 1/2 tsp Red Chili Flakes (adjust to heat preference)
- 1/4 tsp Black Pepper (freshly ground)
- 1 tsp Sesame Oil (for aroma, added to filling)
Instructions
Prepare the Millet Dough
In a mixing bowl combine millet flour, salt, olive oil and lukewarm water. Stir until a smooth, non‑sticky dough forms. Knead for 2‑3 minutes, then cover with a damp cloth and let rest for 15 minutes.
Time: PT20M
Make the Vegetable Filling
While the dough rests, heat a teaspoon of sesame oil in a pan. Add minced garlic, ginger, and onions; sauté until translucent. Add shredded cabbage, grated carrot, soy sauce, red chili flakes, and black pepper. Cook for 4‑5 minutes until vegetables are softened but still retain crunch. Remove from heat and let cool.
Time: PT10M
Temperature: Medium heat
Roll and Cut the Dough
Divide the rested dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin circle about 3‑4 inches in diameter. Use a small cutter or a glass rim to trim any uneven edges.
Time: PT10M
Fill and Seal the Momos
Place 1‑2 teaspoons of the cooled vegetable filling in the centre of each dough circle. Moisten the rim with a little water, fold the dough over to create a half‑moon, then pleat the edges to seal tightly.
Time: PT15M
Steam the Momos
Arrange the sealed momos in a steamer basket, leaving a little space between each. Steam over boiling water for 12‑15 minutes, or until the dough turns translucent and is cooked through.
Time: PT15M
Temperature: 100°C
Serve
Remove momos with a spatula, let cool for a minute, and serve hot with your favorite spicy chutney or a drizzle of soy‑ginger sauce.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 8g
- Carbohydrates
- 30g
- Fat
- 6g
- Fiber
- 4g
Dietary info: Gluten‑Free, Vegetarian, Vegan (if using soy sauce without honey)
Allergens: Soy (soy sauce), Sesame (oil)
Ingredient Substitutions
- Instead of Millet Flour: Rice Flour, Sorghum Flour
- Instead of Salt: Kosher Salt
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Cabbage: Napa Cabbage
- Instead of Carrot: Daikon radish
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ground ginger (use half amount)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Red Chili Flakes: Fresh chopped green chili
- Instead of Sesame Oil: Olive oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Steamer Basket
- Knife
- Spatula (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Resting the millet dough for proper hydration.
- Ensuring the vegetable filling is cooled before stuffing.
- Sealing the dumplings tightly to prevent steam leakage.
Chef Tips from the Video
- Sift the millet flour twice for a lighter dough.
- Use a bamboo steamer for authentic texture and aroma.
- Serve with a tangy tomato‑chili chutney to complement the mild millet flavor.
Troubleshooting
Dough is too crumbly and cracks when rolling.
Add a little more lukewarm water, one tablespoon at a time, until the dough holds together.
Momos burst open during steaming.
Make sure the edges are sealed tightly and the filling is not too wet. Pat the filling with a paper towel if excess moisture is present.
Filling is bland.
Adjust seasoning by adding a pinch more soy sauce, chili flakes, or a splash of lime juice before stuffing.
Storage
Refrigerator: Store cooked momos in an airtight container for up to 2 days.
Freezer: Freeze uncooked, sealed momos on a tray, then transfer to a zip‑lock bag; keep for up to 1 month.
Room temperature: Do not keep at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the dough and filling a day ahead; keep dough covered and filling refrigerated.
- Freeze uncooked momos on a tray, then transfer to a bag for quick steaming later.
Frequently Asked Questions
What is the cultural significance and history of millet momos in Indian street food culture?
Momos originated in the Himalayan region and became a beloved street snack across North India. Shantanu and Prii’s millet version reflects a modern push for healthier, gluten‑free alternatives while preserving the communal joy of sharing steamed dumplings.
What are the traditional regional variations of momos in Indian cuisine?
In the Indian subcontinent, momos vary from plain vegetable fillings in Delhi to meat‑filled versions in Ladakh and Sikkim. Some regions add cheese, paneer, or spicy Sichuan‑style sauces, while the Delhi street version often features a tangy tomato‑chili chutney.
How is millet momos traditionally served in Delhi street food stalls?
Street vendors typically serve hot steamed momos on a banana leaf or paper plate, accompanied by a spicy red chutney made from tomatoes, chilies, and coriander, and sometimes a side of soy‑ginger dipping sauce.
During which Indian festivals or celebrations are momos especially popular?
Momos are popular during winter festivals like Lohri and during college campus events in Delhi, where warm, handheld snacks are favored. They are also a staple at food fairs and night markets across the city.
What makes millet momos special compared to regular wheat‑based momos in Indian cuisine?
Millet flour is naturally gluten‑free, higher in fiber and minerals, and gives the dumpling a slightly nutty flavor. This makes the snack lighter, more digestible, and suitable for health‑conscious consumers while still delivering the familiar momo texture.
What are the authentic traditional ingredients for Indian momos versus acceptable substitutes?
Traditional momos use all‑purpose wheat flour for the wrapper and a simple mix of cabbage, carrot, onion, garlic, and ginger for the filling. Acceptable substitutes include millet or rice flour for a gluten‑free wrapper and adding tofu or paneer for extra protein.
What other Indian dishes pair well with millet momos?
Millet momos pair nicely with a side of tangy tomato‑chili chutney, a bowl of clear vegetable soup, or a simple cucumber‑yogurt raita to balance the steam‑soft texture.
What are the most common mistakes to avoid when making millet momos at home?
Common errors include over‑hydrating the millet dough (making it too sticky), using a wet filling that leaks during steaming, and not sealing the pleats tightly enough, which leads to burst dumplings.
Why does this millet momo recipe use a short resting time for the dough instead of a long fermentation?
Millet flour lacks gluten, so a long fermentation isn’t needed for elasticity. A brief 15‑minute rest allows the starches to hydrate, giving a pliable dough without developing sour flavors.
Can I make millet momos ahead of time and how should I store them?
Yes. Uncooked, sealed momos can be frozen on a tray for 30‑45 minutes, then transferred to a zip‑lock bag for up to a month. Cooked momos keep in the refrigerator for 2 days and can be reheated by steaming for 3‑4 minutes.
What texture and appearance should I look for when the millet momos are done cooking?
The dough should become translucent and slightly glossy, and the wrapper should be firm yet tender to the bite. The momos will puff slightly and should not feel doughy in the center.
What does the YouTube channel The Better India specialize in?
The Better India focuses on inspiring stories of social impact, entrepreneurship, and innovative solutions in India, often highlighting health‑focused food ventures like Shantanu and Prii’s millet momo brand.
How does the YouTube channel The Better India's approach to Indian food entrepreneurship differ from other food channels?
The Better India blends storytelling with practical insights, emphasizing the socioeconomic background of founders and the sustainability angle, whereas typical food channels concentrate mainly on cooking techniques and recipes.
What other Indian street‑food recipes is the YouTube channel The Better India known for?
The Better India has featured videos on nutritious twists to classic snacks such as quinoa‑filled samosas, chickpea‑based chaat, and low‑oil poha, showcasing how traditional flavors can be made healthier.
Last updated: August 14, 2026
