Dhindo - Nepali Food Recipes

Dhindo

Dhindo (ढिँडो) is a beloved, traditional Nepali staple, essentially a thick, nutritious porridge or dough-like paste made by boiling flour in water.

Long considered the “fuel of the Himalayas” it was traditionally a staple in rural hilly regions where rice was hard to grow.

It is highly nutritious, fiber-rich, and beneficial for diabetic patients as it has a lower glycemic impact than white rice.

< 30min

Easy

Ingredients

Ingredient 1

Ingredient 2

Directions

Boil the water in a saucepan.

Reduce the heat to low or medium-low when the water begins to boil.

Gradually add the millet or buckwheat flour to the boiling water, stirring continuously with a wooden spoon or spatula.

Continue stirring vigorously until you get a thick consistency.

Let it cook for a few more minutes, stirring continuously, until the dhindo is smooth.

Ready. Enjoy! Serve hot with curry meats, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol.

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