Authentic Himachali Khatta Meetha Siddu with Ghee
Soft, steamed wheat buns stuffed with a spiced lentil paste, offering a comforting blend of tangy and sweet flavors. Drizzled generously with warm desi ghee, this traditional mountainous delicacy makes for a deeply satisfying meal.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Mix the wheat flour, yeast, and warm water to form a soft, pliable dough. Cover and let it ferment in a warm place for 2 hours.
2
In a pan, heat mustard oil, crackle cumin seeds, and add asafoetida.
3
Stir in the coarsely ground moong dal, amchur, jaggery, and salt. Sauté until the mixture is dry and crumbly, then set aside to cool.
4
Divide the fermented dough into equal lemon-sized balls, roll them out into small discs, and place a spoonful of the dal filling in the center.
5
Seal the edges tightly to shape them into traditional stuffed buns.
6
Arrange the buns in a steamer and steam over medium heat for 20 to 25 minutes until cooked through and fluffy.
7
Serve hot, generously slathered with melted desi ghee.
Ingredients
2 cups whole wheat flour
1 tsp active dry yeast
1/2 cup warm water
1 cup split moong dal, soaked and ground coarsely
1 tbsp mustard oil
1 tsp cumin seeds
1/2 tsp asafoetida
1 tsp dry mango powder (amchur)
1 tbsp jaggery powder
Salt to taste
1/2 cup pure desi ghee
*This AI-generated recipe may contain inaccuracies.