SIDDU
<p>(Siddu is an unique steamed bun from Kashmir brought to us by Ashwarya in whose hometown this bread had its beginning.)
Yield: 8 siddus
Whole wheat flour (Atta)		800 grams
Yeast					35 grams
Salt					To taste
Water					400 millilitres
Baking soda				2 grams
Ghee					30 millilitres
</p><p>Method:
</p><p>•	Make the dough using all the ingredients.
•	 Rest the dough for 20 minutes.
•	Meanwhile make the stuffing of your own choice.
•	Cut the dough into 8 pieces.
•	Flatten it out and put the stuffing inside the dough.
•	Round them up and steam the siddus for 10 minutes and then bake them at 200 degrees Celsius.
•	Brush ghee on top after baking and serve.
</p>
Made by a student of Department of Culinary Arts, WGSHA, Manipal University
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<span class="int-own-work" lang="en">Own work</span>