Dhindo

Dhindo

Dhido is a traditional food of Nepal. It is not exactly but a type halva, made by boiling hot water and continuously mixing and stirring flours of maize and other grains like buckwheat. It is still eaten as main meal in various part of Nepal. 

Dhido defines the food that is made by boiling hot water and continuously mixing flours of maize and other grains like buckwheat. This is Nepal's traditional food and is still consumed world wide with great pride. It is also healthy compared to rice that is consumed daily in the Nepalese household. Nepal is an agricultural country and every household grows maize and buckwheat for food. It is with the flour of maize and other grains that Dhido is made. Since these are dry so cooking them takes quiet a long time and continuous effort of constant stirring.

Background of Dhido

Dhido is a food that is made by boiling hot water and continuously mixing flours of maize and other grains like buckwheat. It is Nepal's traditional food and is still consumed throughout the world with great pride. It is also healthy compared to rice that is consumed daily in the Nepalese household. It is with the flour of maize and other grains that Dhindo is made. Cooking them takes quite a long time and continuous effort of constant stirring.

Method of making Dhido (ढिडोँ)

Serves two people

1 litre water 250g maize flour/ buckwheat 20ml ghee

Method: Boil the water in a deep container. Slowly keep the flour into the water and stir constantly with a cooking spoon. keep the ghee and keep stirring the mixture constantly for 5-7 minuets. If the colour of the mixture changes to brown we can make sure that the Dhido (ढिडोँ) is cooked.