Desi Dosa Momos with Chilli Garlic Dip

  • Snacks
  • Servings
  • 3Spicy
  • 1HrCook Time
  • Cuisine : Indian
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This is something I make when I have a little dosa atta leftover, but need to feed many hungry bellies. My family loves Chinese food and Indian as well. So, I have combined both to create this desi style dosa momos. It is perfect to feed 2-3 people and is quite easy to prepare.


Base: Dosa atta - 1.5 cups Salt - 1/2 tsp, or as needed Water - 3-4 tbsp (for consistency) Filling: Paneer - 100 g, grated Green chilli - 1 long, finely chopped Coriander - 1-2 tbsp, chopped Onions - 1 medium, finely chopped Pepper powder - 1/2 tsp Ginger - 1 inch, grated Salt - as necessary Cooking Oil - 2tbsp Dip: Dried Red Chillies - 15 Garlic - 15 cloves Lemon – 2 tbsp juiced Coriander - 1 cup, chopped Cooking oil - 1/3 cup Salt - as necessary Hot water - 2 cups Assembly: Cooking oil - 500 mL - 1 L


Sauce pan, Flat tawa, Kadai, Mixer grinder

Step By Step Method

  • Filling: 1. In a saucepan on medium heat, pour in the oil and add the grated ginger and finely chopped green chilli. Saute for 1-2 minutes. 2. Add finely chopped onions and mix well. Season with salt and pepper. 3. Once the mixture is cooked, add the grated paneer and mix well. Let the mixture cook for 5-7 minutes. The onions have to be fully cooked by this point. Dip: 1. Soak the red chillies in hot drinking water for 10-15 minutes and remove them. 2. Mix all the ingredients under "Dip" and grind into a paste. The paste will not be smooth. Garnish with coriander. Base: 1. On a tawa on low heat, prepare small dosas, roughly the size of a home-made poori. 2. Do not cook the dosa on both sides. We will need the moisture to seal the momos. Assembly 1. On a mini-dosa, add 1.5 tsp of the filling in the centre. 2. Fold the mini-dosa in half and seal the filling in. I prefer folding over the edges as it prevents the filling from leaking out. 3. In a kadai with hot oil, deep fry the dosa-momos till they are golden brown and crispy. 4. Once they are fried, transfer onto an absorbent paper to drain excess oil. 5. Serve hot with the spicy dip.