Dhindo
| Dhindo ढिँडो | |
|---|---|
| Meal | |
 | |
| Place of origin: | |
| Nepal | |
| Region or state: | |
| Nepal and Neighboring region of Nepal who is culturally link with Nepalese people such as Darjeeling district and Sikkim of India, Tibet, Bhutan, Burma | |
| Main ingredient(s): | |
| flour-and-water dough, white flour at, vegetable | |
| Recipes at Wikibooks: | |
 [[b:Cookbook: Dhindo ढिँडो|Dhindo ढिँडो]] | |
| Media at Wikimedia Commons: | |
 [[b:commons:Special:Search/Dhindo ढिँडो|Dhindo ढिँडो]] |
Dhindo (Nepali: ढिँडो 
Listen (help·info)) is a traditional food of Nepal. It is not exactly but a type halva, made by boiling hot water and continuously mixing and stirring flours of maize and other grains like buckwheat. It is still eaten as main meal in various part of Nepal. [1]
Dhindo defines the food that is made by boiling hot water and continuously mixing flours of maize and other grains like buckwheat. This is Nepal's traditional food and is still consumed world wide with great pride. It is also healthy compared to rice that is consumed daily in the Nepalese household. Nepal is an agricultural country and every household grows maize and buckwheat for food. It is with the flour of maize and other grains that Dhindo is made. Since these are dry so cooking them takes quiet a long time and continuous effort of constant stirring.
Background of Dhindo
Dhindo is a food that is made by boiling hot water and continuously mixing flours of maize and other grains like buckwheat. It is Nepal's traditional food and is still consumed throughout the world with great pride. It is also healthy compared to rice that is consumed daily in the Nepalese household. It is with the flour of maize and other grains that Dhindo is made. Cooking them takes quite a long time and continuous effort of constant stirring.
Method of making Dhindo
serves two people
1 litre water 250g maize flour/ buckwheat 20ml ghee
Method: Boil the water in a deep container. Slowly keep the flour into the water and stir constantly with a cooking spoon. keep the ghee and keep stirring the mixture constantly for 5-7 minuets. If the colour of the mixture changes to brown we can make sure that the Dhindo is cooked.[2]
See also
References
- ↑ "What is Dhido". http://www.weallnepali.com. Weallnepali. Retrieved 30 January 2014.
- ↑ "How to make Dhido". http://www.weallnepali.com. Weallnepali. Retrieved 30 January 2014.