How to make Himachal’s famous dish “siddu” at home

Himachal Pradesh is well known for its slow mountain life, the rich culture, and the food that comforts the soul. Siddu is one of the most loved traditional foods of Himachal. It is a bread made by steaming a fermented dough with a deliciously spiced filling. Siddu is commonly eaten with ghee or dal. What makes it special is the time, care, and local ingredients that go into its preparation. Though it is commonly found in Himachal’s villages and local homes, you can easily recreate this authentic dish in your own kitchen. Homemade Siddu, prepared with basic ingredients and a bit of patience, is an ideal way to savour the cold of the mountains.

Why is Siddu so famous in Himachal Pradesh

Siddu is the most loved delicacy in Himachali food culture and is especially popular in the districts of Shimla, Kullu, Mandi, and some parts of Kangra. In Himachal homes, Siddu is commonly served with rajma dal, mint chutney, or homemade ghee, thereby making it a complete meal. Its mildly nutty filling and soft texture make it filling without being heavy. It has long been a dish of the cold season, known for providing warmth and serving as a steady source of energy for people living in the mountains. In those days, Siddu was naturally fermented, slowly steamed in the household, and was the usual offering made to the guests when they came calling. Its filling varies slightly from district to district, reflecting local tastes and available ingredients. Eventually, Siddu not only retained the role of the staple food but also became a cultural icon of Himachal’s agricultural life and the seasonal traditions related to it.Ingredients to make Siddu at homeFor the dough:

For the filling:

For steaming: Water, ghee or butter (for serving)Step-by-step method to prepare siddu1. First, make the dough. Combine warm water, sugar, and yeast in a bowl, let it rest for 10 minutes until it becomes frothy. Add the wheat flour, maida, and salt, and knead to a soft dough. Cover and let the dough ferment in a warm place for 23 hours until it doubles in size.2. Make the filling by mixing crushed walnuts, poppy seeds, onion, garlic, coriander, and salt in a bowl. Take the fermented dough and divide it into medium-sized balls. Flatten each one, put the filling in the centre, and close it carefully like a stuffed bun.3. Put the stuffed dough pieces on greased plates and steam them for about 20-25 minutes until they are done.How to serve Siddu for the best tasteSiddu is best served when it is hot, directly from the steamer. Traditionally, the deliciousness and softness of Siddu are enhanced by brushing it with desi ghee. Siddu is a typical dish of Himachal Pradesh served with rajma dal, mint chutney, and homemade ghee, which not only adds to the taste but also completes the meal. The mildly nutty filling of the Siddu and its soft texture make it a satisfying dish without being too heavy. Whether it is served as breakfast, lunch, or an evening meal, Siddu is comforting and satisfying, especially during colder days.Also read | Can dosa and idli trigger food allergies