Siddu
Veg
Himachal Pradesh's most iconic bread — steamed wheat flour buns leavened with wild yeast and stuffed with a filling of roasted poppy seeds, hemp seeds, or walnut-jaggery paste. Soft, spongy, and subtly fermented, eaten with generous helpings of ghee and a bowl of dal.
Cuisines
Himachali
Dogri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
|
2 cups | Whole wheat flour |
|
1 cup | Water |
|
1 cup | Black Gram , soaked |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander Seed |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Salt , to taste |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 In a mixing bowl, combine whole wheat flour and water to form a soft dough. Cover and let it rest for 15 minutes.
- 2 Grind the soaked black gram (urad dal) into a coarse paste.
- 3 Heat ghee in a pan and add cumin seeds, coriander seeds, and fennel seeds. Sauté until aromatic.
- 4 Add the ground black gram paste to the pan, followed by salt, turmeric powder, and red chili powder. Cook for 5-7 minutes until the mixture is dry.
- 5 Mix in the chopped coriander leaves and remove the filling from heat. Let it cool.
- 6 Divide the dough into small balls and roll each into a small disc.
- 7 Place a spoonful of the filling in the center of each disc, fold the edges over the filling, and seal to form a dumpling.
- 8 Steam the dumplings in a steamer for 10-15 minutes until cooked through.
- 9 Serve hot with ghee or chutney.
Tips
Ensure the filling is dry to prevent the Siddu from becoming soggy.