Dhido is a traditional and very popular food in Nepal. It is an everyday food for many people in rural Nepal. I have eaten dhido only once before and it was made out of maze flour. Today I am sharing the recipe of dhido, made of buckwheat flour and millet flour, which I learnt recently from my friend.
Generally dhido can contain any grain as long as it is ground into flour.
- 1 liter water
- 100 gm buckwheat flour
- 150 gm Millet flour
- 20ml ghee (optional)
- In a large pot, bring water to a boil.
- Add 50 gm of millet flour to the water, while stirring continuously.
- Now add the rest of millet flour and then the buckwheat flour stirring continuously. You need to keep stirring the mixture constantly for 7-10 minutes so the dhido is not lumpy. It is a good workout for the arms for sure.
- It is cooked when color turns to dark brown.
- Server with your favorite curry or dal with a dash of ghee.
Dhindo is eaten by first making a small ball with the fingers, dipping it in the curry or dal and some ghee and then swallowing it. It is not chewed at all.
Hope you will try this easy recipe soon. Till next time, take care
M from nepaliaustralian