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 | soaked black gram (urad dal) |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | salt |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | chopped coriander leaves |
| — | salt to taste |
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.