From Mahasu (old Shimla district). Popular in Kullu, Mandi, all of Himachal.
Pin · Mahasu (old Shimla district) · district or province
- OriginKullu · district or province · Pahari
- Region
- South Asia deep cuts
- Era
- Not dated yet
- Fold
- Ball
- Cooked
- Part-cooked on fire, then steamed
Anatomy
Inside
- Wrapper
- Wheat or potato doughFilled bun; fermented wheat dough
- Filling
- Walnut, poppy seed (or "opium seed"), jaggery; or spiced lentil or potato
- Cooked
- Part-cooked on fire, then steamed
- Served
- Served with ghee, chutneys, dal or mutton. Historically food for travelling shepherds
- Size
- About 9 cm across
- Note
- A borderline case: it stretches the definition of a dumpling.
Not known yet We don’t yet have a written story, a recipe, a date for its first record or a dated or primary source for Siddu. What we do have is below, with its sources.
Range
Where
Open the map →
How sure we are
Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record No dated attestation found
Notes from the research
Linked to the Gaddi. Claimed from Tibetan tse-doe "steamed bread" (weak, unverified etymology).
This entry is drawn from the World Dumpling Atlas, §8.1, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Family independent
