By Shireen Jamooji
October 19, 2023
Siddu is a winter staple in Himachal Pradesh and often savoured with ghee to help maintain body warmth and provide an energy boost. It can also be enjoyed alongside dal or a zesty mint chutney.
½ cup Urad Dal 2 cups Wheat flour 1 tsp Active dry yeast 2 tsp Ghee ½ tsp chilli powder 1 inch Ginger, grated 2 Green chillies, chopped ¼ tsp Turmeric powder ½ pinch Asafoetida 1 tsp Coriander powder Finely chopped Coriander leaves
Begin by cleaning the dal thoroughly and soaking it in water for approximately two hours.
In a large bowl, combine the wheat flour with a small amount of ghee. To this mixture, add the active dry yeast and a pinch of salt.
Gradually pour lukewarm water into the bowl and knead the dough until it reaches a soft consistency. Allow the dough to rest for around two hours.
After draining any excess water from the dal, coarsely grind it then season it with all the spices, ginger, garlic and salt. Mix these ingredients thoroughly with the dal, and set it aside.
Divide the dough into small portions, shaping each into a round form with your hands. Roll one of these dough portions into a circular shape, ensuring it remains thick.
Stuff each ball with a portion of the dal mix forming a half-moon shape. Seal the edges securely. Repeat this process with the remaining dough portions.
In a pan, bring 2-2.5 cups of water to a boil. Grease a steamer then steam your siddu over the water for 15 minutes till firm.