Dhido

Bring water to a rolling boil in a heavy-bottomed pot.

Gradually add the flour to the boiling water while stirring continuously with a strong wooden spoon to prevent lumps.

Keep stirring vigorously over medium heat as the mixture thickens. It will require significant effort as the dough becomes very stiff.

Continue cooking and stirring for fifteen to twenty minutes until the dhido pulls away from the sides of the pot and forms a smooth cohesive mass.

Serve hot by scooping portions onto a plate. Eat with gundruk soup, meat curry, or vegetable side dishes by pinching off small pieces and dipping.