Former Uttarakhand CM champions millet-based momos over refined flour

In a bid to promote healthier eating habits and traditional food systems, a former chief minister of Uttarakhand has championed the use of mandua, a nutrient-dense millet variety, as a substitute for maida in the preparation of momos—the popular steamed dumplings widely consumed across the region.

The advocacy highlights a broader movement to reintroduce forgotten grains into contemporary Indian cuisine, particularly in states like Uttarakhand where such crops have deep historical and cultural roots. Mandua, also known as finger millet, is rich in minerals, dietary fibre, and micronutrients, making it a significantly more nutritious alternative to refined wheat flour.

Traditional momo-making, whether savoury or sweet, has historically relied on locally sourced ingredients in the Himalayan communities of Uttarakhand. The renewed emphasis on mandua-based momos aligns with both nutritional awareness and cultural preservation efforts gaining momentum across northern India.

The initiative represents part of a wider conversation about food sovereignty and sustainable agriculture in the region, encouraging both home cooks and commercial establishments to experiment with traditional grains. Proponents argue that such dietary shifts can support local farmers, improve public health outcomes, and strengthen the connection between communities and their agricultural heritage.