Himachali Siddu (Savory Steamed Stuffed Buns)
If you’ve ever visited the hills of Himachal Pradesh, you’ve probably noticed how the mountain air seems to make every local dish taste even more soulful. Siddu, one of Himachal’s most beloved traditional recipes, is a steamed wheat bun filled with a hearty stuffing—usually made of lentils, walnuts, or poppy seeds. It’s warm, comforting, and incredibly satisfying.
In today’s recipe, we’re preparing Namkeen (savory) Siddu with a flavorful black gram (urad dal) stuffing. Topped with ghee and served with fresh coriander chutney or peanut chutney, this dish is not only delicious but also very healthy since it is steamed rather than fried.
Let’s dive into this authentic mountain recipe!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Crispy Namkeen Samosa
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Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
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High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Dough
- Wheat flour – 2 cups
- Sugar – ½ tsp
- Dry yeast – 1 tsp (You can replace yeast with baking powder if needed.)
- Salt – ½ tsp
- Oil – 1 tsp
- Warm water – as required
For the Stuffing
- Black gram (urad dal) – 1 cup (soaked for 2 hours)
- Green chili – 2
- Ginger – ½ inch piece
- Fresh coriander leaves – 2 tbsp
- Turmeric powder – ¼ tsp
- Red chili powder (Kashmiri) – ¼ tsp
- Cumin powder – ¼ tsp
- Salt – to taste
Method
Step 1: Prepare the Dough
- In a mixing bowl, add wheat flour, sugar, dry yeast, and salt. Mix well.
- Slowly pour in lukewarm water and knead into a medium-soft dough—just like chapati dough but slightly softer.
- Cover the dough and place it in a warm place for 2 hours to allow it to rise.
- After 2 hours, add 1 tsp oil and knead the dough again to make it smooth and elastic.
Step 2: Prepare the Stuffing
- Drain all water from the soaked urad dal.
- Transfer the dal to a mixer jar. Add green chilies – 2, ginger – 1/2 inch piece, turmeric powder – 1/4 tsp, red chili powder – 1/4 tsp, cumin powder – 1/4 tsp and salt as per taste..
- Grind into a coarse paste (not smooth).
- Remove into a bowl and mix in fresh chopped coriander leaves. our simple and delicious stuffing is ready!
Step 3: Shape the Siddu
- Take a portion of the dough and shape it into a ball (loi).
- Dust with flour and roll it out into a thick roti.
- Spread the stuffing evenly in the center.
- Fold the roti over the stuffing and seal the edges well. You can shape it into half-moon or round Siddu.
- Optionally, twist or press the edges for a traditional look.
Step 4: Steam the Siddu
- Grease your steamer plate or perforated vessel lightly with oil.
- Place the shaped Siddu inside the steamer.
- Steam on medium heat for 15–20 minutes.
- Open the lid—your Siddu should look perfectly risen and cooked.
- Cut into pieces, drizzle with ghee, and sprinkle a little red chili powder if you like.
Serve hot Siddu with Coriander chutney, Peanut chutney, Ghee drizzled on top
This is a comforting, wholesome Himachali breakfast that tastes best when enjoyed warm.
Tips & Tricks
- Use lukewarm water to activate the yeast properly.
- Resting time is important—don’t skip the 2-hour rise or the Siddu won’t be soft.
- Stuffing variations: Add walnuts, add poppy seeds, add garlic for extra flavor
- Seal the edges well so the stuffing doesn’t leak during steaming.
- Steam on medium heat—high flame can make the outer layer tough.
- Brush with ghee after steaming for aroma and softness.
