Siddu with Ragi (Finger Millet) – Himanchali Dish

– Serving Size – 4

Preparation Time – 7 hrs

Cooking Time – 20 mins

Total Time – 7 hrs 20 mins

  • – Ingredients for Siddu dough
  • 2 cup whole wheat flour
  • 1 cup Finger Millet Flour (Ragi aata)
  • Salt as per taste
  • 1 tbsp Baking powder
  • 4 tbsp cow ghee
  • Water to knead

  • – For Stuffing
  • 2 cup poppy seeds
  • 2 tbsp chopped ginger
  • 2 cup finely chopped green garlic
  • Finely chopped green chilies as per taste

  • – Procedure
  • Take wheat flour, finger millet flour and baking powder in a large bowl. Kneed the mixture with help of water. Cover the dough and leave it for overnight.
  • For stuffing take 1 cup poppy seeds in pan and heat to with continuous stirring for 5-6 mins.
  • Let it cool and then grind it in a mixer. Add rest of ingredients in it and keep it aside.
  • Now to make Siddu make small balls of the dough ( as per your requirement) and then stuff it with the posth mixture.
  • Take the steamer adds water in it and brings it to boil. Place the Siddu on the sieved container and cover it with tight lid. Steam it for 15-20 mins.
  • Turn off the gas let the steamer cool for 5 mins.
  • Serve Siddu with ghee or pudina chutney

  • – Nutritional Information

Ragi is high in protein. Low in fat and gluten free. Poppy seeds are good souce of Omega 6 fatty acids, protein and dietary fibers, vitamins and minerals.



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