Dhindo (Nepali: ढिँडो[ɖʱĩɽo]ⓘ) 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 [1] 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.[2] The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige,[3] possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.[4]
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,[3] or the ghee may be served separately. The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff.[5][6] 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.[7] 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 phalame tapke (iron pan). A narrow iron spatula called a 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.[6] It is often served with chutney.
^"What is Dhido". weallnepali.com. Weallnepali. from the original on 23 February 2014. Retrieved 30 January 2014.
^Uprety, Aruna. "Dhido economy". Nepali Times. Retrieved 27 March 2020.
^ abKhanal, Kalpana (30 March 2017). "Dhindo, a Traditional Buckwheat Porridge, Gains Popularity at Kathmandu Restaurants". Global Press Journal. Global Press Journal. Retrieved 27 March 2020.
^GC, Arun. "Future Smart Food: Rediscovering the hidden treasures of neglected crops to achieve Zero Hunger by 2030". Kathmandu Post. Retrieved 27 March 2020.
^"How to make Dhido". weallnepali.com. Weallnepali. from the original on 23 February 2014. Retrieved 30 January 2014.
^ ab. Nepali Australian. 20 April 2017. Archived from the original on 27 March 2020. Retrieved 27 March 2020.
dhindo, nepali, ɖʱĩɽo, meal, prepared, nepal, prepared, gradually, adding, flour, boiling, water, while, stirring, staple, meal, various, parts, nepal, specially, tamangs, hilly, region, nepal, sikkim, darjeeling, regions, india, though, staple, food, nepal, d. Dhindo Nepali ढ ड ɖʱĩɽo 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 1 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 2 The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food s prestige 3 possibly attributable to the changing perception of Nepal s indigenous crops which are now recognized for their nutritional advantage 4 DhindoDhindo thali in a thakali restaurant in NepalCourseMealRegion or stateNepalMain ingredientswater white flour buckwheat vegetablesPreparation and serving editTo 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 3 or the ghee may be served separately The flour is added to the boiling water slowly and stirred vigorously until the mixture is stiff 5 6 The process of making dhindo is called maskaaune मस क उन Dhindo is traditionally prepared from ground buckwheat or millet but corn meal is common as well 7 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 phalame tapke iron pan A narrow iron spatula called a dabilo द ब ल 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 6 It is often served with chutney See also edit nbsp Nepal portal nbsp Food portal Nepalese cuisine Ugali a similar preparation from Africa Asida Dal bhat PolentaReferences edit What is Dhido weallnepali com Weallnepali Archived from the original on 23 February 2014 Retrieved 30 January 2014 Uprety Aruna Dhido economy Nepali Times Retrieved 27 March 2020 a b Khanal Kalpana 30 March 2017 Dhindo a Traditional Buckwheat Porridge Gains Popularity at Kathmandu Restaurants Global Press Journal Global Press Journal Retrieved 27 March 2020 GC Arun Future Smart Food Rediscovering the hidden treasures of neglected crops to achieve Zero Hunger by 2030 Kathmandu Post Retrieved 27 March 2020 How to make Dhido weallnepali com Weallnepali Archived from the original on 23 February 2014 Retrieved 30 January 2014 a b Dhido Nepali Australian 20 April 2017 Archived from the original on 27 March 2020 Retrieved 27 March 2020 Dhindo Taste Atlas Retrieved 27 March 2020 Retrieved from https en wikipedia org w index php title Dhindo amp oldid 1216197231, wikipedia, wiki, book, books, library,
