Dhido
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The Tale of Dhido
Story updated
Dhido, a thick porridge made from millet, buckwheat, or corn flour, is a traditional staple of Nepal's hilly and mountainous regions, where these hardier grains grow better than rice in cooler, higher-altitude terrain. It's considered a symbol of Nepali rural identity and self-sufficiency, often eaten with lentils, vegetables, or meat curry.
Ingredients
Scale:· 4 servings
- 2 cups buckwheat or millet flour
- 4 cups water
- 1/2 tsp salt
- Ghee, for serving
- Lentil soup or vegetable curry, to serve
Instructions
- 1Bring the water to a boil in a heavy pot with the salt.
- 2Gradually sprinkle in the flour while stirring continuously with a wooden paddle or spoon to prevent lumps.
- 3Reduce the heat to low and continue stirring vigorously and constantly for 15-20 minutes as the mixture thickens.
- 4Keep stirring and pressing the mixture against the sides of the pot until it becomes a smooth, stiff, dough-like mass.
- 5Turn the dhido out onto a plate, shaping it into a mound with a spoon dipped in water.
- 6Make a small well in the center and add a spoonful of ghee.
- 7Serve hot alongside dal (lentil soup) or a vegetable curry, tearing off pieces by hand to dip.
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