April 17, 2021

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Indian Cooking Ideas: How To Make Siddu – Classic Himachali Steamed Bun (Recipe Inside of)

Siddu can enable you set alongside one another a delectable comforting meal in this nippy temperature


  • Himachal Pradesh has a wide variety of exquisite Pahadi food to provide
  • Just one of them being siddu – Himachali steamed bun
  • Himachali siddu is in essence a steamed bun with distinctive fillings

What comes to your intellect when we say Himachal Pradesh? The quickest replies will be lush environmentally friendly mountains, chilly weather and the breath getting sights about. But what we generally pass up to mention is the exquisite Pahadi meals the point out provides. Certainly, you listened to it appropriate! Himachal Pradesh is also identified for its variegated cuisine, which is mainly dominated by regionally made components, sluggish-cooking strategies and homely nevertheless prosperous and intense flavours and aroma. If you examine, you will discover a vast array of exclusive veg and non-veg dishes in this delicacies – one of them remaining siddu.

Most well known in the locations of Kullu, Manali, Shimla, Mandi and Rohru, Himachalisiddu is fundamentally a neighborhood steamed bun with different sweet and savoury filling. Ordinarily, this recipe incorporates maida, yeast, ghee and salt for preparing the bread dough nonetheless, you can switch the maida with atta for producing it a little bit much healthier.

This is a easy siddu recipe that can support you set jointly a mouth watering sizzling and comforting food (along with a cup of masala tea) in this nippy monsoon temperature.

Also Go through: How To Make Himachali Rooster Masala A Protein-Abundant Appetiser (Enjoy Recipe Video)

How To Make Himachali Siddu | Himachali Siddu Recipe:


For dough-

500-gram atta/maida

1.5 teaspoon yeast

1 teaspoon sugar

1 teaspoon salt

1-2 tablespoon ghee

Some lukewarm water

For filling-

Half cup poppy seeds (soaked)

Fifty percent cup walnut (soaked)

Half cup almonds (soaked)

1 tablespoon chilli flakes

2 tablespoon roasted cumin-coriander powder

Salt as for every style

One particular pinch turmeric powder

Some freshly chopped mint and coriander leaves


Phase 1. Get atta/maida, yeast, salt, sugar and ghee in a bowl and mix them with each other. Now include lukewarm drinking water to it and knead smooth dough with it. Do not pour all the h2o at just one go.

Move 2. Brush some ghee on leading of the dough and deal with it with a wet fabric. Permit it relaxation for 1.5 to 2 several hours. You may use vegetable oil as a substitute of ghee on the other hand, ghee adds flavour to siddu.

Action 3. As the dough is still left to rest, you can get started planning the filling for siddu. Grind poppy seeds, walnuts and almonds independently into smooth pastes.

Stage 4. Pour the pastes in a mixing bowl and insert rest of the elements to it. Mix all the things together and the filling for siddu is prepared.

Action 5. Just after 1.5 to 2 hrs (when the dough is fluffy adequate), get the steamer/momo-maker completely ready for steaming the buns. Brush some ghee on the steamer, so that the buns don’t adhere to the foundation.

Step 6. Now make small roundels out of the dough and include filling in the centre (just like you do when creating stuffed paratha). You can also give it a gujia-like form if you want.

Step 7. Steam the buns for 15-20 minutes and your scorching and yummy siddhu is all set to be served.

Serve it incredibly hot with a good quantity of ghee on the best and some chutney/ketchup by the side.

Delight in your meal!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in phrases of meals, persons or destinations, all she craves for is to know the unidentified. A very simple aglio olio pasta or daal-chawal and a very good film can make her working day.