Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. It is just a kind of bread made from wheat flour.
Steaming yields a unique texture to the buns, quite different from baking. A steamed bun obviously lacks the golden crust, but makes up for it with a uniformly soft and spongy texture.
LETS GET COOKING:
Siddu | Lentils in a Steamed Bun
Course : Snack
Cuisine : Indian
Prep time : 60 minutes
Process time : 20 minutes
Total time : 180 minutes
Wheat flour - 1 cup
Urad dal - 1/4 cup
Active yeast - 1 tsp
Green chili paste - 1 tsp
Fennel seeds - 1 tsp
Chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Dry mango powder - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Oil - 1 tsp
Lets start with activating yeast, in a bowl add yeast with sugar, pour lukewarm water & mix
Allow it to bloom
Then add wheat flour, fennel seeds & salt in other bowl & mix
Pour the activated yeast into the wheat flour & start kneading together until soft dough
Add oil & knead it again
Cover & keep in warm place for 1 hour, until it doubles
Mean while lets make urad dal filling, soak urad dal for 1 hour
Strain the water, add into mixer jar, grind to coarse paste
Transfer into bowl, now add green chili paste, cumin seeds, coriander seed powder, dry mango powder, chili powder & salt
Mix everything well
Now the dough will be doubled, take required size dough & roll out thin
Add urad dal filling to the rolled out dough, fold fall & seal the corners by folding
Place them into steamer plate and steam for 20 minutes
Serve hot with sweet & spicy chutney
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