Himachali Siddu
A fermented wheat dough wraps a nutty filling and cooks in steam rather than an oven, producing a dense-soft mountain bread.
About this dish
Siddu is associated with Himachal Pradesh and neighboring Himalayan areas. The wheat dough is fermented, filled and steamed; walnut, poppy-seed and lentil fillings are among documented variations.
Why this dish matters
Siddu reflects cool-climate Himalayan grain cookery and is often eaten hot with ghee or dal. Shape and filling differ across districts and households.
This version uses a walnut filling and a home steamer.
Preparation notes
Underproofed siddu stays heavy.
It should have texture.
Buns expand as they cook.
Ingredients & detailed method
Ingredients
- 3 cups whole-wheat flour
- 1 tsp yeast
- 1 tsp salt
- 1 1/4 cups warm water
- 1 cup walnuts
- 1 tbsp poppy seeds, optional
- 2 scallions
- 1/2 tsp cumin
- 2 tbsp ghee
Method
- 1.Mix flour, yeast, salt and water into a soft dough; rise 60 minutes.
- 2.Grind walnuts, poppy seeds, scallions and cumin coarsely.
- 3.Divide dough into 8 pieces, flatten and fill.
- 4.Seal and rest 15 minutes.
- 5.Steam 18–22 minutes.
- 6.Checkpoint: buns should spring back lightly and show no raw dough at the center.
- 7.Brush with ghee and serve hot.
Worth finding before you cook
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