🇳🇵 Nepali Cuisine

Dhido

Buckwheat or Millet Porridge

Prep Time 5 min
Servings 4
Difficulty Easy
Calories 291 kcal

A thick dough-like staple made from buckwheat or millet flour stirred continuously in boiling water. The traditional main carbohydrate of Nepal's hill regions, served with meat curry, vegetables, and gundruk soup.

Ingredients

Instructions

  1. 1 Bring water to a rolling boil in a heavy-bottomed pot.
  2. 2 Gradually add the flour to the boiling water while stirring continuously with a strong wooden spoon to prevent lumps.
  3. 3 Keep stirring vigorously over medium heat as the mixture thickens. It will require significant effort as the dough becomes very stiff.
  4. 4 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.
  5. 5 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.

Did You Know?

Making dhido requires considerable arm strength as the flour must be stirred vigorously in boiling water to prevent lumps, and experienced cooks can make it perfectly smooth in under ten minutes.