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 Dhido (ढिडोँ) is made. Since these are dry so cooking them takes quiet a long time and continuous effort of constant stirring.
Method of making Dhido (ढिडोँ)
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 Dhido (ढिडोँ) is cooked.
