Siddu Recipe

When it comes to traditional Himachali cuisine, Siddu holds a special place. This soft, steamed bread stuffed with savory fillings is a favorite in the cold mountainous regions of Himachal Pradesh. This Siddu recipe celebrates the simplicity and richness of Himachali culinary heritage. Siddu’s fluffy texture and delicious filling make it an irresistible treat for anyone exploring regional Indian cuisines.

The beauty of this Siddu recipe lies in its adaptability and use of locally sourced ingredients. Whether you’re new to Indian cooking or a seasoned enthusiast, this guide will help you master the art of making Siddu.

This Siddu recipe is more than just a dish; it’s a wholesome experience that brings the flavors of the Himachali mountains to your kitchen. With simple techniques and common ingredients, this Siddu recipe ensures that you can enjoy the authenticity of Himachali cuisine from the comfort of your home.

• Preparation Time: 2 hours (including dough fermentation)
• Cooking Time: 20 minutes
• Total Time: ~2 hours 20 minutes

For the Dough:

• Wheat Flour (Atta) – 2 cups (~240g)
  • Calories: ~819 calories
• Water – 1 cup (~240ml)
  • Calories: 0 calories
• Dry Yeast – 1 teaspoon
  • Calories: ~10 calories
• Sugar – 1 teaspoon
  • Calories: ~16 calories
• Salt – 1/2 teaspoon
  • Calories: 0 calories

For the Filling:

• Walnuts (crushed) – 1/2 cup (~50g)
  • Calories: ~327 calories
• Poppy Seeds (Khus Khus) – 2 tablespoons (~20g)
  • Calories: ~120 calories
• Cumin Seeds – 1 teaspoon
  • Calories: ~8 calories
• Coriander Powder – 1 teaspoon
  • Calories: ~5 calories
• Salt – To taste
  • Calories: 0 calories
• Ghee (Clarified Butter) – 2 tablespoons (~30g)
  • Calories: ~265 calories

1: Prepare the Dough

• Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until it becomes frothy.
• Mix the Dough: In a large mixing bowl, combine wheat flour, salt, and the activated yeast mixture. Gradually add water to form a soft, pliable dough.
• Knead: Knead the dough for 8–10 minutes until smooth. Cover it with a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size.

2: Prepare the Filling

• Toast Ingredients: Dry roast the poppy seeds and cumin seeds in a pan until aromatic. Let them cool.
• Combine: In a bowl, mix crushed walnuts, toasted seeds, coriander powder, salt, and ghee. Ensure the filling is well-combined and moist.

3: Assemble the Siddu

• Divide the Dough: Once risen, punch down the dough and divide it into equal portions (4-6 balls, depending on size preference).
• Fill: Roll each portion into a small circle, place a spoonful of filling in the center, and gather the edges to seal. Shape into a smooth ball.
• Rest: Let the stuffed dough balls rest for 10–15 minutes.

4: Steam the Siddu

• Prepare Steamer: Heat water in a steamer and grease the steamer plate to prevent sticking.
• Steam: Place the Siddu on the steamer plate, leaving space between each. Steam for 15–20 minutes until they are cooked through and soft.

5: Serve

• Garnish: Brush the steamed Siddu with ghee for added flavor.
• Serve: Enjoy hot Siddu with green chutney, pickles, or dal.

• Wheat Flour: ~819 calories
• Walnuts: ~327 calories
• Poppy Seeds: ~120 calories
• Ghee: ~265 calories
• Other Ingredients: ~39 calories
• Total Calories: ~1,570 calories (serves 4, ~393 calories per serving)

Perfect Texture:

The combination of well-kneaded dough and proper steaming ensures soft and fluffy Siddu every time.

Rich Flavor:

The nutty walnut filling, enhanced with roasted spices, creates a perfect balance of taste and aroma.

Customizable:

Experiment with fillings such as paneer, spinach, or potatoes to cater to your taste preferences.

Easy-to-Make:

With basic ingredients and straightforward techniques, this recipe is approachable for all skill levels.

FAQs

Can I use instant yeast instead of dry yeast?

Yes, instant yeast can be used without activation. Mix it directly with the flour and proceed.

How do I store leftover Siddu?

Store them in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 5 minutes before serving.

Can I use all-purpose flour instead of wheat flour?

Yes, but wheat flour is more traditional and nutritious.

What if my dough doesn’t rise?

Ensure the yeast is fresh and the water is warm (not hot). Give the dough more time in a warm environment to rise.

Can I fry the Siddu instead of steaming?

Steaming is traditional, but frying is an option for a crispy variation. Note that it increases the calorie count.

Can I make the filling sweet?

Absolutely! Substitute the savory filling with a mixture of jaggery, coconut, and dry fruits for a sweet version of Siddu.