Himachali Recipe

Siddu – Himachal’s Fermented Steamed Bread

What is Siddu, and Where in Himachal is it Eaten?

Siddu is a stuffed wheat bread that is fermented before it is steamed, which is what separates it from every other Indian stuffed bread. It is strongest in Kullu, Manali, Mandi, Rohru and Shimla, where it turns up at family gatherings and local festivals rather than as everyday food.

The shape gives away the district. Shimla households usually make theirs oval, while other valleys keep them round. The fillings vary more than the dough does. Urad dal is common, but plenty of families use ground walnuts with poppy seeds, and there is a sweet version filled with jaggery and dry fruit.

Why Does Siddu Dough Need to Ferment?

The fermentation is the whole point. Yeast, warmth and time give Siddu its soft, slightly spongy crumb and the faint sourness underneath the spice. A flat, unfermented dough steams into something dense and rubbery instead.

Older kitchens kept a portion of dough back from the previous batch to raise the next one. Most homes now use active dry yeast, which is more predictable through a Himachali winter. Fermentation is also traditionally credited with making Siddu easier on the stomach.

What Goes Into the Urad Dal Stuffing?

Split skinless urad dal, soaked for two hours, then ground coarse. Coarse matters. If you grind it to a smooth paste it steams into a gummy, heavy centre, and the contrast between the soft outer bread and the grainy filling disappears. Use as little water as you can get away with while grinding.

The spicing is dry and warm rather than wet: asafoetida, coriander powder, roasted cumin, garam masala, turmeric, salt and a good handful of fresh coriander. Crushed walnuts and poppy seeds go in alongside. The poppy seeds add a nutty background note that the dal on its own does not have.

Ingredients

Method

1. Prepare the Dough

   In a large bowl, combine the wheat flour, yeast, sugar and salt. Gradually add lukewarm water and knead until you have a soft, smooth dough. Add 1 tsp ghee or oil and knead again. Cover with a damp cloth and leave it in a warm spot for about 2 hours, or until it has doubled in size.

2. Prepare the Stuffing

   Drain the soaked urad dal thoroughly and grind it coarsely, using as little water as possible. The mixture should stay slightly grainy rather than becoming a smooth paste.

   Transfer it to a bowl and add the crushed walnuts, poppy seeds, hing, coriander powder, roasted cumin powder, garam masala, turmeric, salt and fresh coriander. Mix well. The stuffing should be coarse and slightly crumbly.

3. Shape the Siddu

   Once the dough has risen, knead it gently once and divide it into equal portions. Roll each portion into a small circle. Place a spoonful of stuffing in the centre. Bring the edges together and pinch them firmly to seal the filling inside, then shape into a neat stuffed round.

4. Steam the Siddu

   Heat water in a steamer. Lightly grease the steaming plate or strainer with ghee and arrange the Siddu on it, leaving a little space between them. Cover and steam over medium-high heat for 15 to 20 minutes, until they are cooked through and fluffy.

5. Serve Hot

   Take the Siddu out of the steamer and serve straight away. Cut them open and pour Pahadi Desi Cow Ghee generously over the hot stuffing. Serve with fresh mint chutney or tangy tomato chutney.

Why Siddu is Always Served with Ghee

The ghee is not a garnish here. A Siddu straight out of the steamer is deliberately plain, and it is built to absorb something. Split one open while the steam is still coming off it and pour the ghee directly onto the hot filling, and it soaks through the crumb instead of sitting on top. It also carries a stronger aroma, and on a plain steamed bread that aroma is doing most of the work.

Frequently Asked Questions

Written by Vineet Sood