8 May, 2018
Siddu /Sidu Steamed Bread for #BreadBakers
Siddu /Sidu is steamed bread from Himachal Pradesh a beautiful state in India. A Sidu is a stuffed yeast bread made from wheat flour. Eat Siddu with Desi Ghee “Clarified Butter”, Dal or with Pudina Chutney/Mint Chutney.
Where can you eat Siddu? Traditionally you will find Siddu in Mandi, Kullu, Manali, Rohru and Shimla.
Why am I talking of Siddu? This month for #Breadbakers Mayuri has asked us to make bread with seeds.
I must thank her for making me think and think, after a lot of different loaves of bread I researched I have settled for Siddu, a Himachali bread that is either steamed or baked. I have steamed here as it is so hot and humid that I have no desire to switch on the oven. By the time I step out of the kitchen, I am baked.
Coming back to Siddu which happens to be a bread made from wheat flour and yeast. The mixture needs to rise before you can make Sidu. In Himachal Pradesh where it is cold, the dough is left to rise for about 4 to 5 hours. Mine rose in half an hour something I did not expect as I had reduced the yeast to ½ the given measures and boy was I in a hurry to get my stuffing ready.
The cuisine of Himachal Pradesh is based on curds and ghee or clarified butter. Since fresh vegetables are not easily available they use a lot of lentils, seeds to make their food. Do try this amazing cuisine I have tried making chana madra in the past. I have one more dish from here lined up somewhere at the end of the month so do keep an eye open to see more of this amazing cuisine.
The Siddu reminded me of Steamed Kadbu ( I have fried them)that Amma made only they were sweet and she did not use yeast. Then there is Sweet Potato Ravioli or Kanga che Nevri that Goans make but again that is sweet.
The measure for the yeast and flour here are what are used traditionally. I reduced the yeast as it is too hot here but feel that I should have gone with the given measures the crumb would have been better.
The number of servings you get will depend on the size of the Siddu. I got about 15 but then I varied the sizes. Also, please remember that the dough expands as you steam it. Leave space of about 1 inch in-between.
Siddu /Sidu Steamed Bread from Himachal Pradesh for #BreadBakers
- Preparation Time:60 Minutes
- Cooking Time:30 Minutes
For the dough:
- 2 cups wheat flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 cup water lukewarm
- 1/2 tsp salt
For the Stuffing:
- 250 grams paneer (cottage cheese)
- 10-15 green chillies
- 50 grams corn boiled
- 50 grams green peas boiled
- 100 grams walnuts
- 5-6 garlic cloves
- 1 tsp haldi/turmeric powder
- Coriander leaves a few springs
- Pudina/ mint a few leaves
- 1 tsp dhania/coriander powder
- 1 tsp chaat masala
- 1 tsp mango powder
- 1 tsp red chilli powder
- salt to taste
Getting the Dough Ready:
- In a big bowl mix, the wheat flour and yeast add a little sugar and salt.
- Add enough water to make a soft dough.
- Knead well for at least 15 minutes.
- Leave the dough covered in a well-oiled vessel to rise for 4-5 hours or till double.
- In the mixer jar coarsely grind the green peas, corn, green chillies, walnuts and the rest of the ingredients except the paneer.
- Transfer to a bowl of mashed paneer and salt mix well.
To make the Siddu:
- Make small balls of the dough dip in flour and roll out to a small disc. Traditionally this is done by hand. The size of the disc can be about the 5 centimetres.
- Spread about 2 tablespoons of the stuffing in the centre of the disc leave about 1/2 cm at the edge.
- Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal.
- Steam the siddu a lightly greased steamer or bake in the oven at about 180Deg Centigrade and cook for 15 minutes.
- Enjoy hot with Chutney or Desi Ghee!!
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