Dhido Recipe

Dhido is a traditional Nepali dish that holds significant cultural importance in the regions of Nepal. It is commonly enjoyed in the Himalayan district of Nepal and has evolved as a nutritious substitute for rice. This simple yet deeply satisfying meal is made by continuously stirring flour with water in hot temperature until it achieves a thick, sticky consistency. Often served with meat, vegetable curries, or pickles, Dhido makes for a hearty, wholesome meal. While its preparation style is quite straightforward, creating the right texture demands a skilled hand. Through this recipe, you can immerse yourself in the authenticity of Nepali cuisine and savor a meal liked by many.

Ingredients

• Buckwheat flour (or millet flour)
• Water
• Ghee
• Salt

Preparation

Gathering Ingredients

Buckwheat flour is traditionally used for Dhido, but variations include using maize or millet flour. Ensure you have adequate water for the cooking process, along with ghee for greasing purposes and a pinch of salt for flavor enhancement.

Cooking Utensils Required

• Heavy-bottomed pot or pan
• Wooden spatula
• Measuring cups

Cooking Process

Step 1: Heating the Water

Start by adding an ample amount of water to the heavy-bottomed pot. Light the gas stove to medium heat and let the water come to a gentle boil. This should be your first step, as having a pre-heated, gently boiling water is crucial for the seamless incorporation of the buckwheat flour.

Step 2: Mixing the Flour

Once the water has reached a boiling point, gradually introduce the buckwheat flour into the pot. Continuously stir the mixture using a wooden spatula to avoid the formation of lumps. Continuous stirring is key as it helps in achieving a smooth and uniformly thickened consistency. Add a pinch of salt to taste.

Step 3: Achieving the Right Consistency

Allow the mixture to cook while you steadily stir and fold. You must keep stirring the mixture until it is well-cooked and starts to pull away from the sides of the pot. The final consistency should be thick, almost like a dough, and it should not immediately fall off the spatula.

Step 4: Greasing with Ghee

Once the mixture attains the desired consistency, add a spoonful of ghee to the pot. Gently mix it until it melts and coats the Dhido, giving it a glossy shine and helping to prevent it from sticking.

Step 5: Cooking Duration

The average cooking time for Dhido is about 20-30 minutes. Make sure to constantly monitor and stir the pot until the Dhido is perfectly cooked and ready to serve.

Serving and Enjoyment

Dhido is typically served hot alongside curries or pickles. It pairs exceptionally well with Gundruk, a traditional Nepali fermented leafy green vegetable, or with a meat-based broth. Use a spoon to portion out Dhido from the pot. Enjoy it by scooping up a piece with your fingers and pairing it with your favorite side dish, allowing the flavors to meld seamlessly in every bite. Tradition blends with taste as your senses delight in this culinary journey to Nepal.