Dhido is a traditional Nepali food that is enjoyed by people of all ages. It is a type of boiled dough that is made from cornmeal or millet flour and is often served with a variety of curries or chutneys.
Dhido is a staple food in many parts of Nepal, particularly in rural areas where it is considered a comfort food. It is also a popular dish during festivals and special occasions.
The process of making dhido is quite simple. The cornmeal or millet flour is mixed with water to form a dough, which is then boiled in a pot until it becomes thick and sticky. The dough is then kneaded and shaped into small balls, which are served with a variety of side dishes.
Dhido is a nutritious and filling food that provides energy and sustenance to those who consume it. It is also a versatile food that can be served with a variety of curries and chutneys, making it a popular choice for meals throughout the day. If you visit Nepal, be sure to try this hearty and delicious dish and experience the country's rich culinary heritage.
- 1 cup of cornmeal or millet flour
- 2 cups of water
- Salt to taste
- In a large pot, bring the water to a boil.
- Add salt to the water and stir.
- Slowly add the cornmeal or millet flour to the boiling water, stirring constantly to prevent lumps from forming.
- Lower the heat and continue stirring until the mixture becomes thick and sticky. This should take about 10-15 minutes.
- Remove the pot from the heat and allow the dough to cool for a few minutes.
- Knead the dough until it becomes smooth and pliable.
- Form the dough into small balls.
- Serve the dhido hot with a side of curry or chutney.
Dhido is a simple and nutritious dish that is popular throughout Nepal. It is a staple food in many households, particularly in rural areas where it is considered a comfort food. Give this recipe a try and experience the comforting flavors of this traditional Nepali dish.