Mountain flavor on the dining table, Himachali Siddu will blow your mind, here is the recipe

Himachal means snow covered mountains. Cold and smoky Siddu in Konkan. This mountain bread is an integral part of Himachali tradition. This food was first introduced by nomadic shepherds. There are different opinions about the origin of the word Siddu. According to many it derives from the Tibetan word ‘se-do’. Which means steamed bread. Looks more like a dumpling or a big momo. But it is unique in taste and cooking style. Currently, the value of this bread has also increased in the elite restaurants of Delhi or Mumbai.

The form of Siddu varies from district to district in Himachal. This bread is made with sweet filling of poppy seeds and jaggery in the Kulu valley. Again, jhal meat or dal pur is seen in the market. Somewhere cheese or goat meat is also used. But everywhere one thing is essential. That is Gawa Ghee. Himachali rasana is not satisfying without ghee coating on hot siddu. Accompanied by jhal green chutney.

How to make this mountain bread at home?

Making Siddu at home is not very difficult. But it takes a little patience.

What will it take?

2 cups flour (you can use rice flour instead)
1.5 teaspoon dry yeast
1 teaspoon of sugar
1 teaspoon of salt
1 to 2 tablespoons of ghee
Warm water as needed

for full

1/2 cup beuli dal (wash and soak for at least two hours)
1/2 teaspoon red chili powder
1 inch chopped ginger
2 green chillies (finely chopped)
¼ teaspoon turmeric powder
A pinch of asafoetida
1 teaspoon coriander powder
A handful of fresh coriander leaves (finely chopped)
Salt to taste

How to cook?

Knead the dough and leave it for at least three to four hours. If the dough swells under the influence of yeast, you will know that the dough is ready. Beuli dal soaked batter can be used for the filling. Mixing ginger, chili and hing will make the taste open. Make half moon shapes by stuffing the batter into the lychee. Design by folding the edges.

Siddu is not fried in oil. It is fully steamed. Steam for at least 20 minutes in a steamer. It maintains the nutritional value. Fiber in flour and protein in pulses provide energy to the body.

For the Himachals, Siddu is not just a source of nutrition. It symbolizes hospitality. It is obligatory to serve Siddhu when a new guest comes to the hill. Its importance is immense in domestic gatherings or festivals. The experience of biting into ghee-smeared siddu at a small dhaba in Himachal is unforgettable. I know there is no way to go to the mountains in the busyness of work in the voting market, but where is the difficulty in bringing mountain flavor to the dining table? You can try. not bad