Siddu
An authentic vegetarian recipe from Himachal Pradesh, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Whole wheat flour
7g Dry yeast
200ml Warm water
80g Walnuts, coarsely crushed
30g Poppy seeds
60g Jaggery (gur), grated
40g Ghee
5g Fennel seeds (saunf)
5g Salt
30g Ghee or butter for serving
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dissolve yeast in warm water with a pinch of sugar. Let it activate for 10 minutes until frothy.
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In a large bowl, combine whole wheat flour and salt. Add the activated yeast mixture and knead into a soft, smooth dough. Add a little more water if needed. Cover and let it rise for 30–40 minutes until doubled.
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Prepare the filling: dry roast poppy seeds in a pan for 2 minutes. Combine crushed walnuts, roasted poppy seeds, grated jaggery, fennel seeds, and a teaspoon of ghee. Mix well into a crumbly filling.
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Punch down the risen dough and divide into 8 equal portions. Roll each portion into a small circle about 8 cm in diameter.
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Place a generous tablespoon of the walnut-jaggery filling in the centre of each circle. Gather the edges and pinch tightly to seal, forming a round bun shape.
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Place the stuffed buns on a greased steamer tray, sealed side down. Leave space between them as they will expand.
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Steam over boiling water for 15–18 minutes until the siddu are cooked through. They should feel firm but springy when pressed.
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Remove from steamer and brush immediately with ghee or butter while still hot.
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Serve warm with more ghee drizzled on top and alongside a bowl of dal or chutney.
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Chef's Tips
The dough must be well-leavened — a properly risen dough gives siddu their characteristic soft, fluffy texture inside.
Do not overfill the buns; too much filling makes them difficult to seal and they may burst during steaming.
Siddu are traditionally eaten with a generous amount of ghee — don't be shy with it, as the fat balances the earthy wheat flavour.
Leftover siddu can be pan-fried in ghee the next day for a crispy exterior — a popular way to enjoy them in Himachal Pradesh.
About This Dish
Siddu is a traditional vegetarian dish from Himachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough must be well-leavened — a properly risen dough gives siddu their characteristic soft, fluffy texture inside. - Do not overfill the buns; too much filling makes them difficult to seal and they may burst during steaming. - Siddu are traditionally eaten with a generous amount of ghee — don't be shy with it, as the fat balances the earthy wheat flavour. - Leftover siddu can be pan-fried in ghee the next day for a crispy exterior — a popular way to enjoy them in Himachal Pradesh.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium