Dhido is a traditional Nepali cuisine prepared mostly in the hilly region of Nepal. This wheat pudding is healthy and is a common cuisine prepared mostly during the fast. Instead of wheat, some people also use corn flour or ground corn grains. People keeping fast often eat dhido because it is light but gratifying and also because it is long lasting as people do not feel hungry very soon after eating this. Although some might consider it tasteless due to lack of spices in it, people often love its original taste. It is also pure food to be eaten during the fast as it does not require salt or vegetable oil.
For preparing dhido first of all, heat water in a deep pan and bring it to boil. After few minutes of boiling it, add the wheat flour and stir constantly. Do not let it form bubbles or knots and mix the flour thoroughly with the water. Stir constantly and let it simmer in medium heat. Do not stop stirring as that might result make the flour burn at the edges. Stir cook it until the water evaporates and a solid chunk is left at the end. The pudding changes its color to light brown.
You will know your dhido is ready when the smell of the dish hits you. Serve it hot with achar or vegetable curry. Dhindo is eaten by making a small ball with one’s fingers, dipping it in a cool liquid (lentil soup, meat soup, milk or gundruk) and swallowed. It is not chewed as Dhindo is made of millet, sticks between teeth, and is hot at the time of consumption.
It is the main meal in various parts of Nepal and Sikkim and Darjeeling regions of India. Dhindo is traditionally prepared from buckwheat or millet but wheat, corn flour is common as well. In fact, one could make Dhindo from any grain as long as its ground into flour as the recipe is simple. The utensil of choice is “Phalame Tapke” (Iron pan). A narrow iron spatula is used to stir the thick mix and is called, “Dabilo”. It makes stirring easier.
Besides being used as a food eaten during fasts, it also has various benefits for health. As it does not contain spices or oil, eating it in an empty stomach does not cause any harm and also the risks of being attacked by gastric or other stomach problems are reduced.
Moreover, it also helps to solve the problem of constipation. Hence, this traditional Nepali cuisine not only minimal ingredients but is also beneficial for health. Cooking Dhido is a simple process that only requires two ingredients and some time and effort.
By our Blogger : Shreya Kandel