Siddu is a steamed bread that’s a staple in the cool, serene mountains of Himachal Pradesh. It features a soft, yeast-risen dough filled with a warmly spiced urad dal, making it both hearty and nourishing. Serve it warm with some ghee or chutney for a truly authentic and comforting bite.
Rinse and soak urad dal in water for 4 to 5 hours until it softens. Drain completely, then grind it with green chillies, ginger, turmeric, salt, and coriander powder to a thick paste.
Description - Step 2
Cook the filling
Heat oil in a pan, add cumin seeds and let them splutter. Add onions and sauté until translucent. Add the dal paste with water and bring it to a boil. Let it simmer covered on low heat for about 10 minutes until thick and partially cooked. Let it cool and then mix in coriander leaves if using.
Description - Step 3
Make the dough
In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and oil or ghee, then knead for about 7–8 minutes into a smooth dough. Place it in a greased bowl and cover with a damp cloth or lid. Let the dough rest in a warm spot for about 2 hours until doubled in volume.
Description - Step 4
Shape the siddu
Divide the dough and filling into equal portions. Flatten each dough ball into a ½-inch-thick circle and place filling in the centre. Gently bring the edges of the dough together and pinch to seal tightly. You can also fold the dough into a half-moon shape like a calzone and press the edges with a fork. Repeat with the remaining dough and filling.
Description - Step 5
Steam the siddu
Place the shaped siddu on a steamer plate or a plate lined with parchment if using a make-shift steamer. Cover with a lid and steam until the dough is cooked through and a toothpick comes out clean.
Description - Step 6
Serve or store
Serve warm for the best texture with melted ghee or chutney. Let the siddu rest for 5 minutes to firm up and then store in an airtight container.
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