Siddu Himachali | Gluten free version of stuffed and steamed buns
Traditionally Siddu is made with wheat flour in Himachal region. As one with gluten intolerance, I didn’t want to be left out of tasting this delicious piece. Hence I tried it with a combination of Jowar (Sorghum) flour and Rice flour
Course Breakfast, Main Course
Cuisine Himachal, North India
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8Siddu rolls
Ingredients
For the dough:
1 cup Jowar Flour (Sorghum flour)
¼ cup Rice flour(you can use brown rice flour too)
½ tsp active dry yeast / instant yeast
salt to taste
½ cup luke warm water(approximately)
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For Urad filling:
¼ cup Urad dal (split white dal)
2 tbsp finely chopped onions
2 green chillies chopped finely
1" piece ginger chopped finely
½ tsp chilli powder
½ tsp turmeric powder
asafoetida
salt to taste
Fresh coriander leaves chopped fine
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For the Nut filling:
¼ cup walnuts
3 tbsp Khu Khus (poppy seeds)
1 tsp chilli powder
½ tsp turmeric powder
2 tsp coriander powder
½ tsp roasted cumin powder
½ tsp garam masala powder
1 tsp amchur powder(dry mango powder)
salt to taste
Instructions
To make the dough:
In a big bowl mix the flours, yeast and salt.
Add enough lukewarm water to make a soft but stiff dough.
Knead well for few minutes.
Leave the dough covered in a well-oiled vessel to rise for 4-5 hours.
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For Urad dal filling:
Wash and soak the urad dal for 30 minutes.
Drain well and coarsely grind in a mixer jar without adding water. If at all needed, just add few tablespoons of water. The batter should be thick.
Remove in a bowl and add rest of all other ingredients and mix well.
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For Nut filling:
Soak walnuts and khus khus (poppy seeds) separately for 30 minutes and grind together to a coarse paste as for urad dal.
Add all other spices and mix well.
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To make the Siddu:
Make big lemon sized balls of the dough.
Place on a slightly oiled baking sheet / parchment paper
Roll out to a small disc with hand or keep the ball between 2 sheets and roll with the roller. Traditionally this is done by hand.
Spread about 2 tablespoons of the stuffing in disc leaving about 1/2 cm at the edge.
Gently gather all the edges and bring together to make a ball (as in a kachori).
Make all balls similarly and steam the Siddu in a lightly greased steamer for 15 to 20 minutes.
Quantity of water for the dough depends on the flours used.
You can make any filling of your choice. It can be sweet filling too.
Since this is gluten free flour, making a ball with the filling inside has to be done carefully. Do not bother if you find cracks on the surface. Try to close the cracks with slightly wet hands.