Siddu (bread)

Siddu

Alternative names	Siddu bread
Type	Fermented steamed bread
Course	snack, main course
Place of origin	India
Region or state	Himachal Pradesh
Associated cuisine	North Indian cuisine
Created by	Pahadi people
Cooking time	15 minutes to 20 minutes
Serving temperature	warm, often with ghee or chutney
Main ingredients	wheat flour, yeast
Ingredients generally used	urad dal, onions, green chilies, ginger, spices
Variations	seasonal fillings like potatoes or lentils
Food energy (per 100 g serving)	approx. 280–300 kcal
Nutritional value (per 100 g serving)	Protein moderate g Fat moderate (higher with ghee) g Carbohydrate high (from wheat flour) g
Similar dishes	momos, baozi

Siddu (also spelled sidu) is a fermented steamed bread commonly made from wheat flour, with yeast playing a key role in its preparation by allowing the dough to rise over several minutes or hours. It is often stuffed with various fillings such as green peas, walnuts, pudina, and herbs. It is typically served with accompaniments like clarified butter (desi ghee), lentil soup, or green chutney.

While it shares traits with stuffed dumplings due to its savory or sweet fillings, it aligns closely with the concept of a steamed bun. However, depending on the emphasis—whether on the dough or the stuffing—it is sometimes described as a filled, steamed bread or dumpling. This nuanced classification suggest regional variations in its preparation and the dual focus on both the fermented dough and various fillings.

Historically, it has been a street food traditionally prepared by shepherds and is commonly made by the pahari people, the inhabitants of mountainous areas of Himachal Pradesh, India.

Cultural context

Further information: Pahari culture

Siddu is traditionally associated with the culinary culture of Northern Indo-Aryan-speaking communities, particularly in regions such as Kullu, Manali, Shimla, Mandi, and Rohru. It originated from the region historically known as Mahasu, now part of the former Shimla district in Himachal Pradesh. Over time, it spread beyond Mahasu to other parts of the state, including Kullu, Mandi, and Sirmaur, and eventually gained prominence throughout Himachal Pradesh and beyond.

The precise origins of siddu present complexities common to several traditional foods, primarily due to the evolving nature of culinary practices. The development of siddu is intricately linked to local customs, the seasonal availability of ingredients, and cultural exchanges that have arisen from the migration of communities. Over time, the recipe and preparation methods associated with siddu have evolved, adapting to the preferences and requirements of various regions. In contemporary times, siddu, like other traditional cuisines, represents the culinary heritage of the state. It is often prepared for family gatherings, festivals, and special occasions. The dish is commonly consumed during winter.

Preparation

The preparation of siddu involves fermentation, a technique that has been passed down over generations with minimal change. While traditionally a regional dish, there has been growing interest in siddu in the modern century, as it shares similarities with other fermented foods like kimchi, kombucha, and kefir, which are valued for potential nutritional benefits.

It is originally made from whole wheat flour that is fermented to produce a soft dough. Yeast is typically used to assist the fermentation process. The dough is filled with either sweet or savory ingredients, shaped into buns, and steamed until fully cooked.

The savory fillings typically include combinations of urad dal, poppy seeds, walnuts, cashews, and aromatic spices. In contrast, the sweet versions feature ingredients like dried fruits, jaggery, sugar, or mashed nuts. These variations cater to different tastes and occasions, making siddu a versatile dish suited for both everyday meals and festive gatherings.

Regional differences also influence the shape and presentation of siddu. In Shimla, it is often prepared in an oval form, while in Kullu, it takes on a disc-like shape. These variations suggest the availability of ingredients and the cultural preferences and traditions unique to each area of Himachal Pradesh.

Ingredients

In the first occurrence, it is prepared with ½ cup of skinless urad dal, which forms the base of the savory filling. For the dough, use 2 cups of whole wheat flour, along with 1 teaspoon of active dry yeast to assist fermentation. For texture enrichment, a ½ teaspoon of salt is added to the dough for seasoning and 2 teaspoons of ghee.

For the filling, it needs ½ teaspoon of red chili powder for heat, 1 inch of grated ginger, and 2 green chilies, finely chopped. Add ¼ teaspoon of turmeric powder and a small pinch of asafoetida for depth of flavor. Finish the filling with 1 teaspoon of coriander powder and a handful of freshly chopped coriander leaves.

Consumption

Siddu is usually served with melted ghee and is sometimes accompanied by chutneys or lentil soup. In vegan versions, ghee is replaced with alternatives such as jaggery syrup. It is often eaten as a part of regular meals or during special occasions in the region.

Nutritional value

The fermentation process involved in preparing siddu is traditionally believed to aid digestion. Its ingredients—such as whole wheat flour and lentils—provide a source of carbohydrates, proteins, and fats, making it well-suited for consumption in cold environments. However, there is no medical evidence to substantiate the specific health benefits attributed to siddu or its fermentation process.