Siddu
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| Kind | Dish |
|---|---|
| Part of the plant | Seed |
| Also called | khobli sidhu |
Siddu is a steamed bread of fermented wheat flour made in the villages of Kullu and Shimla districts in Himachal Pradesh. In Shimla district it is also called khobli.[1]: 328 In the Manikaran valley of Kullu the roasted seed of wild hemp, mangolu, goes into it.[2]: 127–128
Wheat flour is kneaded with water and malera, dough left over from an earlier batch, or by the early 2000s with yeast powder, and left for four to five hours to ferment. The dough is shaped into ovals or discs, stuffed with spices and a mixed paste of opium seeds, walnut or black gram, and steamed. It is served hot with desi ghee or chutney. At that time it was a dish for special occasions in the villages and was also served in restaurants in Kullu and Manali.[1]: 328
In the Manikaran valley hemp seed is roasted until it crackles, then ground in a pestle with garlic, salt and green chillies. It serves both as a flavouring and in making siddu.[2]: 128 Prasenjeet Tribhuvan, whose doctoral fieldwork in sociology was in the Parvati Valley, wrote in 2018 that cannabis seed is made into a spicy chutney eaten with sidhu, especially for warmth in winter. His sidhu is a bread of fermented rice.[3]: 505
See also
References
- ↑ 1.0 1.1 1.2 Thakur, Navdeep; Savitri; Bhalla, Tek Chand (July 2004). "Characterization of some traditional fermented foods and beverages of Himachal Pradesh". Indian Journal of Traditional Knowledge. 3 (3): 325–335.
- ↑ 2.0 2.1 Rathore, S.; Shashni, S.; Samant, S.S.; Sundriyal, R.C. (2018). "Indigenous uses of wild hemp (Cannabis sativa) by the local inhabitants in Manikaran Valley of Himachal Pradesh, North Western Himalaya". Journal of Non-Timber Forest Products. 25 (3): 127–130. doi:10.54207/bsmps2000-2018-7393KF.
- ↑ Tribhuvan, Prasenjeet (2018). "Cannabis and Social Change in the Indian Himalayas". Journal of Ethnobiology. 38 (4): 504–516. doi:10.2993/0278-0771-38.4.504.