A thick porridge of buckwheat or millet flour vigorously stirred into boiling water until smooth and stretchy, the everyday staple of Nepal's hill regions instead of rice.
Boil the water
Bring the water to a rolling boil in a heavy-bottomed pot with a pinch of salt.
5 minAdd flour gradually
Lower the heat and sprinkle in about a third of the buckwheat flour, whisking briskly so no lumps form.
1 minStir in the rest
Add the remaining flour a little at a time, stirring constantly with a strong wooden paddle until the mixture thickens into a smooth, stretchy mass.
Cook it through
Keep turning and pressing the dhido against the sides of the pot until it looks glossy and fully cooked, with no raw flour taste.
3 minShape and serve
Scoop the hot dhido straight onto a plate, shaping it into a mound with the back of a wet spoon, and serve immediately with a curry or gundruk soup.
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