Dhido is a typical Nepali dish that is commonly served in the country's hilly regions. It is everyday food for many people in rural parts of Nepal which looks like pudding and is eaten with achar and curries.
This is generally prepared with wheat flour and is considered to be healthy food. Some people also use corn flour or ground grains to make Dhido. Due to the lack of spices in Dhido, it is thought to be tasteless, yet many people enjoy its natural taste. It is light food and also it is long-lasting as people do not feel hungry very soon after eating Dhido.
Dhido is also considered pure food to be consumed during a fast because it does not require the addition of salt or vegetable oil.
Nowadays, the Dhido meal set is easily available in many restaurants with different side dishes around the cities.
Cooking Nepali Dhido is simple that requires only two ingredients, some time & effort.
Ingredients:
- ½ kg Wheat Flour (or cornflour if you want)
- 1 ltr water
- First- Heat water in a deep pan and bring it to a boil.
- Then gradually add the wheat flour, stirring constantly. Make sure that there are no bubbles or knots. Continue to completely combine the flour with the water.
- Stir constantly for 7 – 8 minutes and let it simmer in medium heat. Do not stop stirring as that might burn the flour.
- Stir and cook it until the water evaporates and the mixture changes to brown. When the Dhido turns a light brown color, we know it's ready to serve.
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