Dhido (ढिडो)
Description: Dhido is a traditional Nepali staple made from buckwheat or millet flour. It is thick, hearty, and eaten with soups, vegetables, or meat curries. It is considered the energy food of rural communities.
History & Cultural Significance
Dhido has been a staple in the hilly and mountainous regions of Nepal for centuries. It is associated with simplicity, rural life, and sustenance. It was historically consumed by farmers, herders, and trekkers for its energy-sustaining properties.
Taste & Texture
Dhido has a slightly earthy flavor from buckwheat or millet and a dense, chewy texture. It pairs well with spicy curries and soups, balancing flavors and providing a comforting mouthfeel.
Nutrition & Health
Rich in fiber, carbohydrates, and minerals, dhido is a low-fat, high-energy food. Buckwheat and millet are gluten-free and support digestive health.
Ingredients
- Buckwheat or millet flour
- Water
- Salt (optional)
Preparation
Boil water, gradually add flour while stirring continuously to avoid lumps, cook until thick, and serve hot with soup, curry, or gundruk achar.
Occasions & Popularity
Dhido is a daily meal in hilly villages, also served during festivals or special gatherings in rural areas. It is still enjoyed by trekkers seeking authentic Nepali food.
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