Course Meal | Place of origin Nepal | |
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Region or state Nepal and Neighboring region of Nepal who is culturally link with Nepalese people such as Darjeeling district and Sikkim of India, Tibet, Bhutan, Burma Main ingredients water, white flour, buckwheat, vegetables, etc. Similar Gundruk, Sel roti, Samay Baji, Sukuti, Chataamari | ||
How to make perfect dhindo dhido in nepali style
Dhindo (Nepali: ढिँडो Listen ) is a traditional food of Nepal. It is prepared by bringing hot water in a pan to boil and adding flour while continuously stirring the mix. It is the main meal in various parts of Nepal.
Contents
- How to make perfect dhindo dhido in nepali style
- How to make dhindo by drill
- Method of Preparation
- How to eat
- References
Dhindo is traditionally prepared from buckwheat or millet but wheat, corn flour is common as well. In fact, one could make Dhindo from any grain as long as its ground into flour as the recipe is simple.The utensil of choice is "Phalame Tapke" (Iron pan). A narrow iron spatula is used to stir the thick mix and is called, "Dabilo". It makes stirring easier.
How to make dhindo by drill
Method of Preparation
(serves two people)
Ingredients:
Directions: Bring water to boil. Slowly add flour to the water, while stirring with a cooking spoon. Add ghee and keep stirring the mixture constantly for 5–7 minutes. Once the mix reaches a consistency where a wooden spatula can be stuck and remains where it is, Dhindo is fully cooked.
How to eat
Dhindo is eaten by making a small ball with one's fingers, dipping it in a cool liquid (lentil soup or milk or gundruk) and swallowed. It is not chewed as Dhindo is made of millet, sticks between teeth, and is hot at the time of consumption.