Recipies

Dhindo (ढिँडो)

About Dhindo (ढिँडो)

Dhindo is a traditional Nepali staple food made by continuously stirring flour in boiling water until a thick, dough-like consistency is achieved. It's a simple yet nutritious meal, deeply ingrained in Nepal's rural culture and often eaten with lentil soup, vegetables, and pickles.

Picture of Dhindo

History

Dhindo has a long and rich history in Nepal, particularly in rural areas where it has been a staple for centuries. Historically, it was a common food due to its simplicity and the availability of ingredients – especially maize and millet – in the hilly and mountainous regions. The lack of resources and arable land in many of these areas made cultivating rice difficult, making dhindo an important alternative. It is considered a peasant food and was an affordable and filling meal option for families. Over time, dhindo has evolved from being primarily a survival food to a dish associated with Nepali heritage and rural identity. While rice has become more common across Nepal, dhindo continues to be an important cultural and traditional food enjoyed across different communities. Its cultural significance goes beyond nourishment to being a meal that connects people to their history, land, and traditions.

Fact 1

Dhindo is traditionally made using maize flour, millet flour, or buckwheat flour, but it can also be made with wheat flour.

How to prepare?

water - 3 cupsmaize flour or millet flour or buckwheat flour - 1.5 cups

Learn step by step to prepare Dhindo

  • 1
    Bring the water to a rolling boil in a heavy-bottomed pot or pan.
  • 2
    Reduce the heat to low or medium-low.
  • 3
    Gradually add the flour to the boiling water while continuously stirring with a wooden spoon or spatula.
  • 4
    Keep stirring vigorously to prevent lumps from forming.
  • 5
    Continue stirring until the mixture starts to thicken and form a dough-like consistency. This will require some arm strength.
  • 6
    Cook for a few more minutes, stirring continuously, until the dhindo is smooth and pulls away from the sides of the pot and forms a round ball of dough.
  • 7
    Once cooked, the dhindo is ready to serve. Serve it hot with desired accompaniments.
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