Siddu is one of the most traditional and flavour-rich dishes of Himachal Pradesh. Prepared from fermented wheat dough, this steamed delicacy is soft, nutritious, and packed with authentic Pahadi flavours. The stuffing varies from poppy seeds, lentils, walnuts, and spices, giving Siddu its unique aroma and taste.
Traditionally served with ghee, green chutney, or local curries, Siddu is a wholesome meal enjoyed across the hills, especially in the districts of Kullu, Mandi, and Shimla. Its slow-fermentation process makes it light, healthy, and easy to digest—just the way mountain food should be.
Whether you are exploring Himachal’s culinary heritage or looking to add local flavours to your menu, Siddu is a must-try dish that captures the warmth, culture, and simplicity of the Himalayas.
How to Make Siddu – Traditional Himachali Recipe
Siddu is a classic Himachali steamed bread made from fermented wheat dough and filled with flavourful local ingredients. Soft on the inside and slightly crisp when served with ghee, it is a staple winter delicacy across the Himalayan region. Here’s how you can prepare authentic Siddu at home.
To make traditional Himachali Siddu, start by preparing a soft dough using wheat flour, yeast, sugar, salt, and warm water. Allow the dough to ferment for 2–3 hours until it rises and becomes airy, which gives Siddu its soft texture. For the stuffing, grind soaked chana dal into a coarse paste and mix it with ginger, green chillies, coriander, and salt for a flavourful filling. Once the dough is ready, divide it into small portions, flatten each one into a disc, place the stuffing in the center, and seal it well to form an oval-shaped dumpling. Steam the prepared SIddu for 15–20 minutes until fully cooked and fluffy. Serve the hot Siddu by slicing it and topping it with desi ghee, pairing it with green chutney or local Himachali curry for an authentic mountain taste.