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Dhido
Nepal
The staple food of Nepal's hills before rice became affordable. Today eaten by choice for its earthy, satisfying character.
Buckwheat or millet porridge — slow-cooked grain stirred until thick and smooth. The traditional food of hilly Nepal, more ancient than rice.
Prep
10 mins
Cook
25 mins
Difficulty
Easy
Calories
335 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
300gbuckwheat flour or millet flour
1Lwater
1 tspsalt
dal soupto serve
gundruk or meat curryto serve
Method
1
Bring water to boil with salt. Gradually add flour, stirring constantly.
2
Cook over medium heat, stirring vigorously for 20-25 minutes until very thick.
3
Shape into a round mound on a plate. Serve with dal poured over and curry alongside.
Chef's Tip
Stir continuously — dhido sets quickly if left unattended and lumps are difficult to remove.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.