Siddu | himachali cuisine | himachali food
Siddu (also spelt Sidu) is a traditional steamed bread or stuffed wheat bun from the Himachal Pradesh region of India, especially popular in districts like Kullu, Mandi, and Shimla.
What is Siddu made of?
- Dough: Made from wheat flour, typically left to ferment for a few hours to develop a slight sourness.
- Stuffing:
- The most common stuffing includes a mix of poppy seeds (khus khus), walnuts, paneer, and spices.
- Some variations use green peas, lentils (like urad dal), or meat in non-vegetarian versions.
How is Siddu cooked?
- The dough is rolled, filled with the stuffing, sealed, and then steamed, often over a wood fire or in a traditional steamer.
- It is usually served hot with ghee (clarified butter), chutney, or dal (lentils).
Taste & Texture of Siddu
- Soft and pillowy on the outside.
- Rich and nutty/spicy inside depending on the filling.
- It’s hearty, warm, and perfect for cold mountain climates.