Too lazy to make momos? Try lazy momos

If you've ever wanted to eat momos without the effort of actually making momos, the internet has heard your prayers.

The latest viral recipe doing the rounds on Instagram is the lazy momo. No kneading, no rolling, no pleating tiny wrappers that refuse to stay in place. Better still, there's no maida involved. All you need is a flavour-packed filling, some rice flour and a steamer (or an idli cooker).

Home cooks and food creators have been jumping on the trend, and it's easy to see why. The method is ridiculously simple.

So, what's the trick?
Forget everything you know about making momos the traditional way.

Instead of wrapping the filling in dough, you simply roll the filling into bite-sized balls, coat them in rice flour, and steam them. That's it. Well, almost. A few simple tricks can make the difference between soft, juicy momos and steamed vegetable balls.

The tricks that actually matter
Dry filling = happy momos

Using cabbage, carrots, paneer or minced chicken? Get rid of as much moisture as you can before seasoning. If the filling is too wet, the balls can crack or fall apart while steaming.

Don't be shy with the seasoning
Rice flour isn't exactly bursting with flavour, so the filling has to carry the dish. Ginger, garlic, green chillies, soy sauce, pepper and a little oil will keep things juicy and delicious.

Give every ball an even coat
Roll each filling ball well in dry rice flour. Every bit should be covered evenly. Double dip. Actually, triple if you like. After the first coating, dip the ball quickly in water and roll it in rice flour again. Repeat this two or three times. This builds up a soft outer layer that feels surprisingly close to a regular momo wrapper.

Momos, not idli
Five to six minutes is all these momos need. Leave them in longer and the rice flour coating can turn too soft.

Here is a recipe for you to try at home:

Ingredients

• 1 cup rice flour, plus extra for coating
• 1 cup finely chopped cabbage
• 1/2 cup finely chopped carrot
• 1/2 cup chopped onion or spring onion
• 1 tbsp finely chopped ginger and garlic
• 1 tsp finely chopped green chillies (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1 tbsp oil
• Salt, to taste
• Water for dipping

Preparation

• Sprinkle a little salt over the cabbage and carrot and leave them aside for five minutes. Squeeze out as much water as possible.
• Mix in the onion or spring onion, ginger, garlic, green chillies, soy sauce, pepper and oil. Combine everything well and shape the mixture into small balls.
• Spread rice flour on a plate and keep a bowl of water nearby. Roll each ball in the rice flour, dip it briefly in water, then coat it again. Repeat the process two or three times.
• Grease a steamer or idli plate with a little oil and arrange the coated balls. Steam over medium heat for 5 to 6 minutes.
• Serve piping hot with spicy garlic-tomato chutney or chilli oil.

No one needs to know you skipped the hardest part.