Dhido
Dhido is a traditional Nepali dish made from flour, typically millet or buckwheat, cooked into a thick, porridge-like consistency. It's often served with curries, pickles, or gundruk. This vegan version is simple, hearty, and comforting.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 189 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 4.5 cupwater
- 1 tbspghee
- 1.5 cupmillet flour
- 0.5 tspsalt
Equipment
spatula · wooden spoon · heavy-bottomed pot
The method
Step by step
- 1
Bring the water to a rolling boil in a heavy-bottomed pot over high heat.
About 5 min
Cook’s note: Using a heavy-bottomed pot helps prevent sticking.
- 2
Reduce the heat to medium-low and add the ghee and salt to the boiling water.
- 3
Gradually add the millet flour to the pot, stirring continuously with a wooden spoon or spatula to prevent lumps.
About 5 min
Cook’s note: Adding the flour slowly and stirring vigorously is key to a smooth dhido.
- 4
Continue to stir and mash the mixture against the sides of the pot until it forms a thick, smooth, and cohesive ball, about 10-15 minutes.
About 15 min
Cook’s note: The dhido is ready when it pulls away from the sides of the pot and has a glossy appearance.
- 5
Remove from heat and let it rest in the pot for a couple of minutes before serving.
Cook’s note: This allows it to firm up slightly.
- 6
Serve hot, traditionally shaped into individual portions using the back of a spoon or a small bowl.
Cook’s note: Enjoy with your favorite Nepali curry or gundruk.
Per serving
Nutrition
- Calories
- 189kcal
- Protein
- 4.6g
- Carbs
- 28.4g
- Fat
- 5.3g
- Fibre
- 4.4g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dhido in an airtight container in the refrigerator.
Reheat gently in a microwave with a splash of water, or steam until warm and soft.