Name: Himachali Siddu recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 42 min
Cook time: 12 min
Total time: 54 min
Yield: 3
Ingredients: For the Dough :; Whole wheat flour 1 cup say 150ml; Pink Salt 1/4 teaspoon; Active yeast 1.5 teaspoon; Lukewarm water 1 ladle full + 1 ladleful; Ghee 2 teaspoons; For the Filling :; Walnuts 2 tablespoons; peanuts 1 tablespoon; Poppy seeds 1 tablespoon; Green chilli 1; Ginger a small piece; Chaat masala 1/4 teaspoon; Red chilli powder 2 big pinches; Pink Salt 1/4 teaspoon; Water 2 to 3 tablespoons for grinding or as required; Other Ingredients :; Ghee for greasing; Water for sealing; Ghee for brushing

ABOUT Himachali Siddu RECIPE

Siddu is the most famous Pahadi dish among the natives of Himachal . Siddu is a regularly consumed dish which is being followed from ages and ages . Healthy traditional dish . There are numerous variations in preparing the filling for Siddu . Siddu is normally a steamed wheat which includes a filling within. People do use peas filling , potato filling , urad dal filling , rajma filling , walnut peanut filling , etc . I have used walnut peanut filling in my Siddu.

Ingredients Serving: 3

For the Dough :
Whole wheat flour 1 cup say 150ml
Pink Salt 1/4 teaspoon
Active yeast 1.5 teaspoon
Lukewarm water 1 ladle full + 1 ladleful
Ghee 2 teaspoons
For the Filling :
Walnuts 2 tablespoons
peanuts 1 tablespoon
Poppy seeds 1 tablespoon
Green chilli 1
Ginger a small piece
Chaat masala 1/4 teaspoon
Red chilli powder 2 big pinches
Pink Salt 1/4 teaspoon
Water 2 to 3 tablespoons for grinding or as required
Other Ingredients :
Ghee for greasing
Water for sealing
Ghee for brushing

Instructions

Take 1 .5 teaspoon yeast . Add 1 ladle full warm water to it . Mix and keep for 3 minutes .
Take 1 cup whole wheat flour say 150 ml cup . Add 1/4 teaspoon pink salt .
Now add the yeast mixture to the flour .
Mix and knead to a smooth dough by adding 1 ladle warm water .
Add 2 teaspoons ghee while kneading.
Smooth dough is ready . Seal Cover and rest for 20 minutes until the dough doubles in size .
Let’s prepare the filling . Dry roast 1 tablespoon peanuts .
Add 2 tablespoons walnut .
Dry roast in low heat until slight discolouration.
Add 1 tablespoon poppy seeds and roast for a minute . Switch off .
Add 1 green chilli and a small piece ginger .
Add 1/4 teaspoon pink salt .
Add 1/4 teaspoon chaat masala .
Add 2 big pinches red chilli powder . Mix all and allow the content to cool.
Grind the cooled to a coarse paste by adding very little water .
The paste needn’t be too dry . Let it be little moist .
Dough has raised well . It’s soft as well .
Make a medium sized ball ought of the dough .
Roll into medium thickness roti . Now fill in the filling as shown .
Gather the filling to the centre as shown .
Brush little water on the edges for perfect sealing .
Bring one side to the opposite and seal as shown .
Now seal the edges with a loop like shape as shown .
Grease steamer plates with ghee . Place the Siddu on the greased plate . Brush ghee in the Siddu.
I did another bun shaped Siddu. Sizes and shapes doesn’t matter .
Likewise grease the plates , place the Siddus, brush ghee on them .
Place the steamer plate in a preheat steamer .Cover and steam like idlis . Steam for 10 minutes in
medium heat . Once steamed , use a fork to check. Clean fork= perfectly steamed .
Cut the Siddus into two and serve hot with any dips .
Himachali special traditional Siddus are ready .

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