Dhindo

{{Infobox prepared food

| name = Dhindo

| image = Dhindo by Ganesh.jpeg

| caption = Dhindo thali in a thakali restaurant in Nepal

| alternate_name =

| region = Nepal

| creator =

| course = Meal

| served =

| main_ingredient = water, white flour, buckwheat, vegetables

| variations =

| calories =

| other =

}}

Dhindo ({{langx|ne|ढिँडो}} {{IPA|ne|ɖʱĩɽo||Dhindo Audio.ogg}}) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal {{cite web |title=What is Dhido |url=http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom |work=weallnepali.com |publisher=Weallnepali |accessdate=30 January 2014 |archive-url=https://web.archive.org/web/20140223034335/http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom |archive-date=23 February 2014 |url-status=usurped }} and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status.{{cite web |last1=Uprety |first1=Aruna |title=Dhido economy |url=http://archive.nepalitimes.com/news.php?id=14780#.Xn2z4NMzaT9 |website=Nepali Times |accessdate=27 March 2020}} The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige,{{cite web |last1=Khanal |first1=Kalpana |title=Dhindo, a Traditional Buckwheat Porridge, Gains Popularity at Kathmandu Restaurants |url=https://globalpressjournal.com/asia/nepal/dhindo-traditional-buckwheat-porridge-gains-popularity-kathmandu-restaurants/ |website=Global Press Journal |date=30 March 2017 |publisher=Global Press Journal |accessdate=27 March 2020}} possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.{{cite web |last1=GC |first1=Arun |title=Future Smart Food: Rediscovering the hidden treasures of neglected crops to achieve Zero Hunger by 2030 |url=https://kathmandupost.com/columns/2019/07/23/future-smart-food-rediscovering-the-hidden-treasures-of-neglected-crops-to-achieve-zero-hunger-by-2030 |website=Kathmandu Post |accessdate=27 March 2020 |language=English}}

Preparation and serving

To prepare dhindo, water and flour are combined in a ratio of approximately three to one. While cooking, dhindo may have ghee, garlic, salt or sugar added to it,{{cite web |last1=Khanal |first1=Kalpana |title=Dhindo, a Traditional Buckwheat Porridge, Gains Popularity at Kathmandu Restaurants |url=https://globalpressjournal.com/asia/nepal/dhindo-traditional-buckwheat-porridge-gains-popularity-kathmandu-restaurants/ |website=Global Press Journal |date=30 March 2017 |publisher=Global Press Journal |accessdate=27 March 2020}} or the ghee may be served separately. The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff.{{cite web |title=How to make Dhido |url=http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom |work=weallnepali.com |publisher=Weallnepali |accessdate=30 January 2014 |archive-url=https://web.archive.org/web/20140223034335/http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom |archive-date=23 February 2014 |url-status=usurped }}{{cite web |title=Dhido |url=https://nepaliaustralian.com/2017/04/21/dhido/ |website=Nepali Australian |date=20 April 2017 |archive-url=https://web.archive.org/web/20200327071633/https://nepaliaustralian.com/2017/04/21/dhido/ |accessdate=27 March 2020|archive-date=27 March 2020 }} The process of making dhindo is called maskaaune (मस्काउने).

Dhindo is traditionally prepared from ground buckwheat or millet, but corn meal is common as well.{{cite web |title=Dhindo |url=https://www.tasteatlas.com/dhindo |website=Taste Atlas |accessdate=27 March 2020}} Theoretically, any flour can be used to make dhindo, as it is essentially a simple mixture of hot water and ground grain. Optionally, chopped mutton can be added to the dhindo, or small pieces or powder of soft chhurpi.

The vessel of choice for preparing dhindo is a {{transl|ne|phalame tapke}} (iron pan). A narrow iron spatula called a {{transl|ne|dabilo}} (दाबिलो) is used to stir the dhindo as it thickens.

Dhindo is eaten by making a small ball with one's fingers, dipping it in a liquid (lentil soup, meat soup, milk or gundruk) and swallowing without chewing. It is often served with aachar, lentils, Gundruk, and various meat and vegetable curries..

References

Category:Nepalese cuisine

Category:Bhutanese cuisine

Dhindo

Preparation and serving

See also

References