Siddu dish, a traditional delicacy from Himachal Pradesh, is primarily made from fermented wheat dough and stuffed with either a savory or sweet filling. The ingredients for both the dough and the filling can vary depending on the region and personal preferences. The dough can be made using whole wheat, superfine atta (a local variation of wheat flour), or refined flour, while the fillings range from walnuts and urad dal to poppy seeds and jaggery.
The Dough
Superfine Atta: a local variation of wheat flour
The dough used for Siddu plays a crucial role in its texture and flavor. In Himachal, the most popular choice is superfine atta, which gives Siddu its soft texture and perfect rise. Superfine atta is the go-to flour for daily bread-making in the region, used in everything from chapatis to rotis. It’s a finer variation of wheat flour, providing a subtle flavor that doesn’t overpower the rich fillings inside Siddu. Plus, it pairs particularly well with the ghee often added to the dish, giving Siddu a rich, buttery taste.
Whole Wheat Flour
While whole wheat flour is packed with flavor, it is less commonly used in Siddu, especially in the upper Himachal region. Whole wheat makes a denser dough that doesn’t rise as well, and its stronger flavor can sometimes overpower the more delicate taste of the Siddu filling. However, if you’re a fan of heartier bread, you might enjoy the robust flavor whole wheat brings.
Refined flour
Refined flour, on the other hand, is the least common of the three. It is mostly found in commercial settings or in dishes designed for tourists. Although it gives Siddu a light, fluffy texture, it tends to over-rise, and the pairing with ghee isn’t as harmonious as it is with superfine atta. This is why places like Gargi’s Cafe in Kasauli, which prioritize quality and tradition, opt for superfine atta over refined flour.
The Filling: Regional Variations
The fillings for Siddu vary by region and can be savory or sweet. In the Kullu Valley, you’ll often find savory fillings made with ingredients like walnuts, apricot kernels, peanuts, bhangjeera, and poppy seeds. These fillings reflect the region’s local bounty and provide a hearty, nutritious meal.
In Shimla and Rohru, a more traditional filling of urad dal (black gram) with poppy seeds is common. For those with a sweet tooth, some regions, particularly Shimla, opt for fillings made with poppy seeds, coconut, jaggery powder, and dry fruits. These variations reflect the versatility of Siddu and the creativity of the locals in using available ingredients to their fullest.
Takeaway
Whether made with superfine atta for that soft, perfect rise or filled with local ingredients that showcase the bounty of Himachal, Siddu remains a beloved dish that has stood the test of time. It’s a meal that reflects the region’s simplicity, resourcefulness, and dedication to good food. Whether you’re enjoying it with a savory filling or a sweet twist, Siddu offers a taste of Himachali tradition in every bite.