For everyone who’s tried making siddu outside Himachal and ended up with something dense and sad: this thread is for technique.
- Steam only, or steam then pan-fry? What does your family do?
- The filling: walnut and poppy seed? Dal? Something sweet? What goes in yours, and where’s that version from?
- The dough: how long do you let it rise, and how do you know it’s ready?
- What do you serve it with — ghee, chutney, both?
Share your family’s way and where it comes from. Failed-attempt stories equally welcome — someone here can probably diagnose what went wrong.