Dhindo ( ne, ढिँडो ) is a meal prepared in

Nepal Nepal (; ne, :ne:नेपाल, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in S ...

. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of

and the

Sikkim Sikkim (; ) is a state in Northeastern India. It borders the Tibet Autonomous Region of China in the north and northeast, Bhutan in the east, Province No. 1 of Nepal in the west and West Bengal in the south. Sikkim is also close to the Silig ...

and

Darjeeling Darjeeling (, , ) is a town and municipality in the northernmost region of the Indian state of West Bengal. Located in the Eastern Himalayas, it has an average elevation of . To the west of Darjeeling lies the easternmost province of Nepal ...

regions of

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

. 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. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.

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, or the ghee may be served separately. The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff. 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. 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 Chhurpi () or ''durkha'' is a traditional cheese consumed in Tibet. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a hard variety (chewed like betel). Preparation Chhurpi is prepared in a local ...

. The vessel of choice for preparing dhindo is a (iron pan). A narrow iron spatula called a (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 ''Gundruk'' ( ne, गुन्द्रुक ) is a fermented leafy green vegetable originated in Nepal. Alongside Nepal, it is also popular in Gorkhali or Nepalese diaspora households in India, Bhutan, Myanmar and other parts of the world. T ...

) and swallowing without chewing. It is often served with

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...

References

{{Reflist Nepalese cuisine Bhutanese cuisine

Preparation and serving

See also

References