Maize Porridge (Makai ko Dhindo) - Nepali Food Recipes

Maize Porridge (Makai ko Dhindo)

Makai ko Dhindo is a traditional Nepalese dish made by boiling corn flour (Makai ko Pitho) in water, forming a thick, porridge-like consistency, often served with gundruk soup, meat, dal or curry vegetables.. It is a powerhouse of fiber and sustained energy, often considered a healthier alternative to white rice in various parts of Nepal.

< 30min

Easy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Directions

Boil the water in a saucepan.

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

Gradually add the maize 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.

Just before it’s ready, add the ghee and stir well.

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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Dhindo meal — Dindho

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