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Dhido
ढिँडो (dhido): stiff buckwheat-flour porridge stirred hard in an iron pot, the everyday staple of the Nepali hills
Before rice reached every corner of Nepal, dhido was what filled bellies in the high villages of Jumla, Dolpa, Mustang and the middle hills, and it is now enjoying a comeback in Kathmandu restaurants as a wholesome, gluten-free choice. Buckwheat or millet flour is rained into boiling water and stirred with a flat wooden paddle until it becomes a smooth, heavy, elastic mass, which is eaten with the fingers, pinched off and dipped into a sour vegetable soup, a bowl of lentils or a fiery tomato pickle. It has an earthy, slightly bitter flavour and a satisfying, sticky texture that is meant to be swallowed rather than chewed. Lumps are what ruin it most often, and they come from adding the flour too quickly. Chef's tip: add the flour in a thin stream with one hand while stirring hard with the other, and keep beating for a full 10 minutes once it is all in.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ¾ cups water
- 1 /2 tsp salt
- 9 oz gluten-free buckwheat flourpure buckwheat, not a wheat blend
- 1 tbsp ghee or vegan butter (optional)
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Method
0/5 doneStep 1: Bring 3 ¾ cups water and 1 /2 tsp salt to a rolling boil in a heavy-based pot over a high heat.
3 minStep 2: Turn the heat to medium. Sprinkle in 9 oz gluten-free buckwheat flour a little at a time with one hand while stirring constantly with a wooden spatula in the other.
5 minStep 3: Once all the flour is in, beat and press the dough against the sides of the pot for 8–10 minutes over a low heat, until smooth, glossy and thick enough to hold a spoon upright.
10 minStep 4: Cover and leave on the lowest heat for 5 minutes to steam, then beat once more.
5 minStep 5: Scoop onto plates with a wet spoon, top with 1 tbsp ghee or vegan butter if you like, and serve with a vegetable soup, lentils and a pickle.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 7 g
- Carbs
- 44 g
- Fat
- 2 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dhido take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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