New Update
| Main ingredients | Whole wheat flour, Instant yeast, Split black gram, Asafoetida, Coriander powder, Roasted cumin powder, Garam masala powder, Turmeric powder, Fresh coriander leaves, Tomato chutney, Ghee |
| Cuisine | Himachal Pradsh |
| Course | Snack |
| Prep time | 1-1.25 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon instant dry yeast
- Salt to taste
- ½ cup split skinless black gram (dhuli urad dal), soaked for 30 minutes and drained
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon coriander powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon garam masala powder
- ¾ teaspoon turmeric powder
- ¼ cup chopped fresh coriander leaves
- Tomato chutney for serving
- Ghee for serving
Method
- Take whole wheat flour in a bowl, add instant dry yeast and salt and mix well.
- Add ¾ cup water and knead to soft dough. Cover with a damp muslin cloth and set aside for 20-25 minutes.
- To make the stuffing, transfer black gram into a grinder jar and grind to a coarse paste.
- Transfer the ground mixture into a bowl, add asafoetida, coriander powder, roasted cumin powder, garam masala powder, turmeric powder, salt and coriander leaves and mix well.
- Divide the dough into equal portions and roll into balls.
- Make a cavity in in the centre of each ball and place some stuffing in it. Gather the edges and seal properly. Pinch the edges to make a design.
- Heat sufficient water in the lower container of a steamer, arrange the prepared siddu in the greased upper container, close with the lid and steam for 10-15 minutes.
- Place the siddus on a serving plate and serve hot with tomato chutney and ghee.
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