Ingredients
For the Dough
➔ 2 cups whole wheat flour
➔ 1 teaspoon active dry yeast
➔ 1/2 teaspoon sugar
➔ 1/4 cup warm water (for yeast activation)
➔ 1/2 cup lukewarm water (for kneading)
➔ A pinch of salt
For the Stuffing
➔ 1/2 cup walnuts, finely chopped
➔ 2 tablespoons poppy seeds (khus khus)
➔ 1/4 cup boiled and mashed green peas (optional)
➔ 2 green chilies, finely chopped
➔ 1/2 teaspoon grated ginger
➔ A pinch of salt
To Serve
➔ Ghee or butter
➔ Green chutney or dal
To prepare sidu, begin by activating the yeast. Dissolve it in 1/4 cup of warm water with sugar and let it sit for 5-7 minutes until frothy. In a large bowl, combine whole wheat flour and salt, then gradually add the activated yeast and lukewarm water, kneading to form a soft, elastic dough. Cover the dough with a damp cloth and allow it to rest in a warm place for 1-1.5 hours or until it doubles in size. While the dough rests, prepare the stuffing by mixing chopped walnuts, poppy seeds, mashed green peas (if using), green chilies, grated ginger, and salt in a bowl until it forms a cohesive mixture.
Once the dough has risen, punch it down to release air and divide it into equal portions. Roll each portion into a small disc, place a spoonful of stuffing in the center, and gather the edges to seal it into a ball. Flatten the stuffed ball gently into a thick disc. Steam these stuffed discs in a steamer for 10-15 minutes, or until they puff up and are fully cooked. For extra flavor, you can lightly roast the steamed sidu on a tawa with ghee.
Serve the hot sidu drizzled with ghee alongside dal, green chutney, or a dollop of butter for a wholesome and satisfying meal.