Dhido (Nepali Cornmeal and Millet Porridge)
Local name: ढिँडो
In short: A thick, smooth porridge of cornmeal and millet flour stirred in boiling water, shaped into a mound and eaten with lentil soup or greens. It takes about 20 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Dhido is a staple of Nepal's hills and mountains, where it takes the place of rice. Flour from millet, buckwheat or maize is stirred into boiling water until it forms a smooth, thick dough, then served in a mound with a pool of ghee, dal or gundruk soup beside it. People eat it by pinching off a piece, dipping it and swallowing it without chewing much. It is filling, warm and very simple to make.
Instructions
- Bring the water and salt to a rolling boil in a heavy pot.
- Mix the cornmeal and millet flour in a bowl. Pour in about a quarter of it and stir briskly with a sturdy wooden spoon to stop lumps forming.
- Add the rest of the flour gradually, a handful at a time, stirring hard after each addition until the mixture is smooth.
- Lower the heat and cook for 8 to 10 minutes, pressing and folding the dough against the side of the pot, until it is stiff, glossy and pulls away from the pot.
- With wet hands or an oiled spoon, shape the dhido into 4 mounds on warm plates. Make a small well in the top of each and add a little ghee if you like.
- Serve hot with dal, gundruk soup or a vegetable curry.
Tips
- Use finely ground flour. Coarse meal makes a gritty dhido that does not hold together. Buckwheat flour also makes a good dhido, but check your other ingredients if you need it gluten-free.
- Wet or oil your spoon and hands before shaping, because the hot dough sticks. Stir firmly and keep the heat moderate so the bottom does not scorch.
Questions and answers
What does dhido taste like?
It tastes mild, slightly sweet and nutty, depending on the flour. It is meant to carry the flavor of the dal, soup or curry you eat with it.
Is dhido like polenta or ugali?
It is similar in texture to polenta and ugali, but it is often made from millet or buckwheat instead of maize. It is eaten with the fingers by dipping pieces in dal or soup.
Can I make dhido with other flours?
Yes. Millet, buckwheat, wheat and maize flour are all used, alone or in blends. The ratio of flour to water is about 1 part flour to 1 1/2 to 2 parts water by volume, as in this recipe.
How long does it take to make Dhido (Nepali Cornmeal and Millet Porridge)?
About 20 min in total: 5 min of preparation and 15 min of cooking.
How many calories are in Dhido (Nepali Cornmeal and Millet Porridge)?
About 230 kcal per serving, with 5 g of protein, 48 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 48 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
