Staples & Mains
Dhido
ढिँडो
Dhido is made by beating buckwheat or millet flour into boiling water until it thickens into a dense, smooth mass that is scooped up by hand and dipped into soup or curry. For generations it was the daily grain of Nepal's hill and mountain households, and it was long looked down on next to rice. That has flipped in recent years, and it now appears proudly on urban restaurant menus as a nutrient-dense heritage food.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Bring the water to a rolling boil in a heavy-bottomed pot and stir in the salt.
Hold back about a quarter of the flour, then rain the rest into the boiling water in a slow stream while stirring hard with a sturdy wooden spatula.
Keep working the mixture over medium heat, pressing it against the sides of the pot and folding it back on itself to break up every lump.
Add the reserved flour gradually as the mass thickens, judging by feel: it is ready when it pulls cleanly away from the pot in one piece.
Continue beating and turning for a full 10 to 12 minutes so the flour cooks through and loses any raw, chalky taste.
Wet a bowl or ladle with cold water and use it to shape the dhido into smooth rounded mounds, one per person.
Turn the mounds onto plates while still hot, keeping them covered so they do not form a skin.
Serve straight away with a soupy side dish, tearing off pieces by hand, rolling them lightly and dipping rather than chewing them at length.
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