In the diverse culinary landscape of Nepal, dhido stands out as a traditional and nutrient-rich staple. This simple yet hearty dish is a favorite in various regions of Nepal, as well as in India’s Sikkim and Darjeeling areas. Despite its historical association with lower status compared to rice, the recent surge in its popularity, especially on urban restaurant menus, reflects a newfound appreciation for its nutritional value.

Ingredients:

• Wheat flour or corn flour (as per preference)
• Water
• A pinch of salt

Instructions:

Step 1: In a large saucepan, bring four cups of water and a pinch of salt to a boil.

Step 2: Once the water is heated, gradually pour the flour into the water while stirring slowly and steadily with your left hand.

Step 3: Ensure a thorough blend to eliminate any lumps in the mixture, stirring continuously to maintain a smooth texture.

Step 4: Reduce the heat to medium-low and continue swirling until the mixture achieves a dense texture, losing its grainy consistency.

Step 5: Ensure the blend is warm, not runny or dry. When the dhido can be separated from the sides of the pot, it’s ready.

Step 6: Remove from the pot, place the dhido on a plate, and enjoy while warm.

Additional Information:

• Dhido can be served on its own or accompanied by various side dishes, such as vegetable curry, yogurt, gundruk sauce, or meat curry.
• In traditional dhido meals, Nepali round plates called “thaal” are used, often featuring small sections for side dishes.
• Dhido is frequently consumed by hard-working individuals in farming communities due to its nutritional value.
• Health benefits include aiding digestion, reducing the risk of gastric problems, and addressing constipation issues due to its simple and spice-free composition.
• Cooking dhido is a straightforward process, requiring minimal ingredients, effort, and time.

Whether you’re seeking a taste of authentic Nepalese cuisine or a wholesome, nutritious meal, dhido fits the bill with its simplicity and rich cultural heritage. Try your hand at preparing this traditional dish for a taste of Nepal’s culinary legacy.

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