Dhindo (Nepali)

Dhindo is a staple Nepali meal and it is regarded as traditional Nepali food. It was previously considered to be a poor man’s meal or just the staple food of those living in the Himalayan regions of Nepal but with the rise in interest in Nepali tradition and culture, and the inclusion of dhindo in most urban restaurants, it is now a popular meal, with a high-demand, and a loyal following in Nepal.

It can be had as an early meal, lunch or even dinner. It is a common Nepali dish that one can find in all traditional Nepali restaurants, and diners, with the exception of fast-food outlets. The dish is popular among tourists and trekkers and it is served with locally prepared chicken curry, soup, pickles, and vegetables. The meal is believed to have high nutritional content.

Its key ingredients are wheat flour, salt and water. Instead of wheat, some restaurants also use corn/maize flour, and depending on the type of flour that’s used, it’s sometimes yellow or light black in color.

Some might consider it tasteless but its original taste is unique, with a tinge of sweetness and its taste swell with chicken or mutton soup.

The main ingredients for making Dhindo like shown in the image above include:-

·        Buckwheat Flour or Corn Flour (250g)

·        Water (1 liter)

·        Salt (1 tbsp, optional)

·        20ml ghee or butter (optional)

Preparation:

To prepare Nepali style dhindo, you need to first heat a deep cooking pot (also known as Dekchi or Kadhai). Pour water into the pot and bring it to a boil. Slowly add flour to the water, while stirring continuously with a ladle.

Add ghee and salt to taste and keep stirring the mixture for about 5 - 7 minutes. Continue to stir cook it until all the water evaporates and the end result is something that looks like a soft chunk of pudding.

The smell of the dhindo and the change of color to a light brown tells you that it’s fully cooked and that it’s ready to eat!  It is best to eat it as soon as possible because it hardens as it cools.

Serve it hot with chicken or mutton curry, soup, or vegetable curry, and some pickles. Dhindo is eaten by making a small ball with one’s fingers before dipping it in liquid (lentil soup, meat soup, milk or gundruk) and swallowed. It is not chewed because Dhindo is made of millet, and sticks between the teeth, and it is hot when it’s eaten.

 

Writer: - Shreejana Mainali

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