Dhido (Nepali Buckwheat Porridge) is a traditional Nepalese recipe for a classic staple of a porridge made from buckwheat or millet flour. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Nepali Buckwheat Porridge (Dhido).
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Dhido is a Nepalese staple; a porridge typically made from buckwheat or millet flour.
Ingredients:
125g Millet flour or buckwheat flour
750ml Water
1 tsp Ghee
A pinch of salt
Method:
Bring the water to a boil in a deep pan or iron pot. Add a pinch of salt.
Reduce the heat slightly. Slowly sprinkle the flour into the boiling water with one hand, and continuously stir with a ladle with the other.
Cook, stirring continuously for about 7–10 minutes until the mixture thickens into a smooth, dough-like texture. Once fully cooked, it should not stick to the pot.
You may cover and simmer it over low heat for 2–3 minutes to ensure it is cooked thoroughly.
Mix in a spoonful of ghee for flavour and smoothness, or drizzle on top before serving.
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