Siddu: If you have been to Himachal then you must have eaten Siddu. Siddu looks like Gujiya but tastes delicious. Steamed Siddu tastes very tasty. Its taste is such that if you eat it once, you will feel like eating it again and again. If you also want to eat Siddu then there is no need to go to Shimla Manali for this. You can easily prepare and eat Siddu at home. Believe me, with this recipe you will get the same taste of Himachal Siddu.
Siddu’s recipe
First Step- To make Siddu, you have to take fine wheat flour. If you are using milled flour then put it in a mixer and grind it finely. Now sift the flour, which will make it more fine. Now take a kneading bowl or any other vessel and add sifted flour to it and add 1 teaspoon salt. Make a well in the center of the flour and add 1 teaspoon powdered sugar and 1 teaspoon instant yeast into it. Now add some water to yeast and sugar and mix. Now mix it with flour and make dough. Mix the flour in lukewarm water and add 1 teaspoon oil in it. The dough has to be very soft so that it ferments well. Now wrap it in some polythene and keep it in a warm place for 2 hours.
Second step- For stuffing of Siddu, take 1 tablespoon of watermelon or melon seeds and soak them in water. Take about 15-10 almonds, half cup walnuts and 2 tablespoons poppy seeds. Soak everything in water for 6 hours. Drain out the water from all the soaked dry fruits. Add 1 teaspoon black pepper, 2 teaspoons whole coriander, 1 teaspoon cumin, 2 inches ginger cut into small pieces in the mixer. Add 2-3 green chillies and half a small onion, along with 10-12 garlic cloves, 2 dry red chillies, 5-6 mint leaves and coriander stalks. Put more than half of the poppy seeds in it. Now add all the almonds, seeds and more than half of the walnuts. Add white and black salt. Add half teaspoon turmeric, 2-3 tablespoons pomegranate seeds or mango powder to it and grind everything. Keep in mind that no water should be added to the stuffing.
Third Step- Now take out the dough which is being fermented and apply light oil and make equal balls out of it. Put some dry flour on the rolling board and make it bigger with your hands or with the help of a rolling pin. It is prepared with dough equal to 4-5 rotis and made quite thick. The dough should not be made too big. It has to be kept thick. Place the prepared stuffing in it. Now fold it like a Gujiya and close it. Everything has to be prepared in the same manner. Now keep them for 5-10 minutes and cover them from above, so that the dough does not become tight.
Fourth step- Take the steamer plate and grease it. Now place the Siddu on top and apply some ghee on top as well. There should be medium boiling water and reduce the gas flame to low. Now cook it in steam for at least 15 minutes. Now when the steam subsides, gently remove the Siddu and cut them. Pour ghee on top and serve with chutney. You will enjoy eating this.
How to make Siddu Chutney
Now for the chutney, make chutney by adding 5 walnuts, poppy seeds, 5-6 garlic, half inch ginger, coriander, 2 green chillies, cumin, salt, black pepper, onion, very little mint, black salt and 3 tablespoons of thick fresh curd and a little lemon.
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