Dhindo

dhindo

Dhindo is a traditional Nepali staple made by gradually stirring millet or buckwheat flour into boiling water, creating a thick, dough-like consistency. It is a traditional Nepali staple food, especially popular in the hilly and mountainous regions.Dhindo is loved for its simplicity, nutrition, and comforting texture. It is typically eaten with pickles, curries, or gundruk soup.

Timer iconPrep Time

5 mins

Cook iconCook Time

15 - 20 mins

ingredients iconIngredients:

instruction iconInstructions:

  1. In a deep, thick-bottomed pot (like an iron pan or karai), bring 3 cups of water to boil.
  2. Reduce the heat to low. Begin the flour into the boiling water slowly and evenly while continuously stirring with a wooden spatula. This helps avoid lumps.
  3. Once all the flour is added, stir vigorously and continuously. Let it cook on low heat, stirring and folding the mixture to form a smooth, sticky mass.
  4. When Dhindo is ready, it pulls away cleanly from the sides of the pot and forms aelastic dough-like ball. You should see no raw flour inside when scooped.
  5. Scoop into bowls, add ghee on top, and serve immediately. Traditionally eaten by pinching small portions with fingers and dipping into curry or soup.

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