Siddu – A popular Himachali Cuisine

Siddu – A popular Himachali Cuisine

Ingredients -
Wheat flour - 1/2 kg
Baking Powder - ½ tsp
Salt- to taste
Grinded split Bengal gram (Chana dal) - 1 bowl
Onion chopped 1-2
Green chili - to taste
Chopped coriander leaves - 1/4 bowl
Method –
Initial Preparation - Knead about 1/2 Kg wheat flour in water with 1/2 teaspoon of baking powder in it. Leave the dough overnight. In the morning, it will become light and fluffy.
(You can use activated yeast also instead of baking powder)
Stuffing - Add chopped onions, salt, chili and green coriander leaves to the grinded dal and then mix the batter thoroughly.
Final preparation - Make small balls with the dough and stuff it with daal mixture. Boil water in the flat bottom container and place a sieved plate on it. Place the siddus in it and cover with a tight lid. Steam them for about 15-20 minutes. Remove from the steamer. Siddu is ready.
You can also slightly brown the surfaces on a heated tawa.
You may serve it with ghee, Chutney or Rajmah.

Sepu badi or Mukund Badi Madra

Ingredients:
1. Sepu Badi(Mukund Badi) 8-10 pieces
2. Curd 250g.
3. Fenugreek powder 1/2tsp.
4. Coriander powder 1tbs.
5. Turmeric powder 1tsp.
6. Red chilli powder 1tsp.
7. Garam masala 1tsp.
8. Mustard oil 3tbs.
9. Salt as per taste
10. Coriander leaves

Method:
 Heat oil in a pan & fry the badi if not fried. Take them out from oil and keep in a bowl.Now in the hot oil add the curd, cook the curd till water dries & oil separates from curd. Now add fenugreek powder, coriander powder, turmeric powder, red chilli powder, garam masala, salt, badi & water and mix well.  Now keep stirring and cook for 30 min. Add coriander leaves & serve hot with rice

NOTE - You can get 'Sepu Badi' from shop or you can prepare it at home too. 'Sepu badi' can be prepared from ground mixture of Mah(Urad) dal and Chana dal soaked overnight. This ground mixture is boiled in water after wrapping in some big leaves (Arbi leaves can work) and cut into pieces and finally fried.