Entree: Nepal – Terai Lowlands – ढिँडो ➤ Dhido (Thick, hearty porridge of coarse maize or millet flour traditionally eaten with curries in Nepal)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 cups (240 g) coarse maize flour (or millet flour)
- 6 cups (1.4 L) water, divided
- 2 tbsp (30 ml) ghee or clarified butter (or vegetable oil)
- 1 tsp (5 g) salt, or to taste
- Optional: 2 tbsp (30 ml) chopped ghee and a splash of warm water for serving
- Optional accompaniments (not required in the dhido itself): spiced meat curry, lentil soup, or sautéed greens

Instructions

1. Bring 5 cups (1.2 L) of the water to a rolling boil in a heavy-bottomed pot. Add the salt and ghee to the boiling water.
2. Reduce heat to medium-low. Gradually sprinkle about half the flour into the boiling water while stirring vigorously with a wooden spoon or spatula to prevent lumps.
3. Once the mixture begins to thicken, add the remaining flour in small additions, stirring continuously; the mixture will become very thick and pasty. Add the remaining 1 cup (240 ml) water in small splashes as needed to reach a moldable, dense consistency.
4. Lower heat and continue to cook, stirring and folding the dhido for 6–8 minutes until it pulls away from the sides of the pot and the raw flour taste is gone. The dhido should be smooth, elastic, and hold its shape when scooped.
5. Transfer dhido to a serving bowl. Traditionally it is formed into portions by hand or with a ladle; brush the surface with a little ghee if desired.
6. Serve hot with your choice of curry, lentil soup, pickles, or sautéed greens. To eat, scoop a portion of dhido and dip or ladle curry over it before chewing.