Dhindo
“A thick, dough-like porridge made by vigorously stirring buckwheat, millet or corn flour into boiling water until it forms a smooth, cohesive mass. The age-old staple of Nepal's hills and mountains, eaten with curry, gundruk and pickle.”
Where it comes from
The traditional staple of Nepal's hill and mountain regions where rice will not grow, dhindo predates rice as everyday sustenance and is now prized for its indigenous grains.
On the plate
Warm, dense and soft like a savoury polenta, with a gentle earthy, nutty taste from the buckwheat or millet. Plain on its own, it comes alive scooped through spicy curry and the sour tang of fermented gundruk.
How it works
Constant vigorous stirring as flour hits boiling water gelatinizes the starch evenly, preventing lumps and building a smooth, elastic mass. Cooking off the raw starch develops a cohesive texture firm enough to scoop.
Variations
Buckwheat dhindo, millet (kodo) dhindo, cornmeal dhindo, dhido served as part of a dhido thali
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓20 min active
How it's made
8 steps · Show ↓- 14 min
Bring water to a rolling boil in a heavy-bottomed pot.
- 21 min
Sprinkle in a little flour and let it dissolve to season the water.
- 35 min
Gradually add buckwheat or millet flour while stirring hard.
- 44 min
Keep stirring vigorously with a wooden paddle to crush all lumps.
- 54 min
Work the mass over low heat until thick, glossy and cohesive.
- 63 min
Cook a few more minutes until the raw flour smell disappears.
- 71 min
Optionally stir in a little ghee for richness.
- 82 min
Scoop into bowls and serve hot with curry, gundruk and achar.
