Siddu | घर पर बनाएं हिमाचल का खास नाश्ता सिड्डू | Himachali Recipe | Sanjeev Kapoor Khazana

[@SimpleStoriesTTMH]

Traditionally, ghee is added in the urad dal filling after adding masalas, hing and dhaniya. Without ghee, urad dal doesn't cook properly and turns out dense. Also, the atta dough is needs to be softer and handled delicately using wet palms (hands). Steaming time is much more 40-50 minutes. Urad dal and atta need more time to cook properly.

[@DK-bh3jt]

Kitni der pakana hai siddu ko

[@luckyme0888]

Thanks for explaining.
This recipe is by far the worst on this channel. It's coming across as so tasteless that one doesn't even want to think of making this.

[@SimpleStoriesTTMH]

@@DK-bh3jtIf you are using normal wheat flour then almost 40-50minutes on medium heat. If using superfine wheat flour or maida then 30 minutes approximately.

[@SimpleStoriesTTMH]

@@luckyme0888thank you.❤

[@SimpleStoriesTTMH]

@@luckyme0888thank you.❤

[@ranjanathapliyal4436]

Wow yummy 😋😋

[@adarshk367]

Its like 'Dalpithi', a delicacy from bihar where instead of wheat flour, we use rice flour

[@ajaygupta-lm6jg]

Yes

[@Shree9817]

Wow❤😊

[@SMCookandvlogs]

Siddu nashta recipe bahut badhiya bana hai sir ji aapka 👍

[@sanjeevkapoorkhazana]

Thank you so much! 😄

[@SapnaR-j1u]

Yo sansar ma tapai jasto dherai janmenu parcha ❤

[@aditi4470]

Please post authentic siddu recipe using walnuts. Looking forward for it. Thanks.

[@sapnanegi777]

Yes actually...😅Siddu without walnut filling is like man without emotions...useless...
Traditional walnut Siddu is ❤

[@jyotiradityasinghchauhan8865]

Depends. We use siltu(kachalu) as our filling and call it kadeer. Also gur ones and the ones with onions are made using daane(forgot the exact name).

[@madhousenetwork]

Not all can afford walnuts

[@LAJAWABDASTARKHWAN]

Very yummy yummy 😋

[@rakshacookingcorner74]

Amazing 👌👌♥️♥️

[@sanjeevkapoorkhazana]

Thanks! 😄

[@Kishwar_kakitchen]

Amazing recipe yummy

[@alkapatyal9772]

Nice recipe ❤

[@bibekdas5595]

Sir You Are Genius

[@sanjeevkapoorkhazana]

Thank you so much! 😄😇

[@sumanj6871]

Super 👍

[@sanjeevkapoorkhazana]

Thank you! 😊

[@sharmishthabanerjee6852]

Awesome recipe chef, please show ladhak ki chutagi pasta recipe

[@rimuboro5104]

Good 👍

[@Kshail_ja]

I like the walnut filling siddhu

[@luckyme0888]

Yeah. They come across as tastier. These appear unappealing.

[@Hema-ef2px]

Doh ko thoda dheela kijiye jayada soft buny ga . Most traditional is walnut n poppyseed filing. Mutton filling also

[@marys1100]

Looks raw to me....

[@kantijotania6697]

I had been making this with microwaves instead of boilng. Secondly either add roasted besan as per quantity or use boiled smashed yellow moog paste and ginger. Test very good. Just finished consuming.

[@lucycat6450]

❤❤❤❤❤

[@MGongopadhyay]

Interesting

[@sanjeevkapoorkhazana]

Thanks! 😊😄

[@cookingwithmammo]

Nice recipe

[@sanjeevkapoorkhazana]

Thanks! 😇

[@AKANKSHAMIS1991]

Fara with rice flr n bhakose with atta.. in UP

[@jaidandekar665]

Can I add curd instead of dry yeast?

[@seemapanday2219]

Akhrot ki jagah udad ki dal aur uska kachcha swad ye achcha kaise lagega

[@poonamanu2436]

Ager Yeast na ho toh kya Dale..???? Reply Karo

[@Skumàr639-69ds]

Very niceeeeee recipe

[@sanjeevkapoorkhazana]

Thank you so much. 😇

[@AgriculturalEntomology2463]

It is not green gram. Black gram used here for stuffing.

[@---..-]

This looks way worse than momos

[@justsuzz828]

Better than whatever shit ya eat

[@human964]

It has no relation with momo

[@justsuzz828]

@@human964 I mean both have origins from Tibet