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Dhindo
View on Wikipediafrom Wikipedia
 | |
| Course | Meal |
|---|---|
| Region or state | Nepal |
| Main ingredients | water, white flour, buckwheat, vegetables |
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, especially in the mountainous regions 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]
Preparation and serving
[edit]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 aachar, lentils, gundruk, and various meat and vegetable curries.
See also
[edit]
- Nepalese cuisine
- Ugali - a similar preparation from Africa
- Asida
- Dal bhat
- Polenta
References
[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.
Dhindo
View on Grokipediafrom Grokipedia
Dhindo (Nepali: ढिँडो), also known as dhido or dido, is a traditional staple dish in Nepali cuisine, consisting of a thick, dough-like porridge made by gradually stirring buckwheat, millet, or corn flour into boiling water until it forms a cohesive, viscous mass.[1][2][3]
This simple yet nourishing food has deep roots in Nepal's rural and highland communities, where it originated as a primary sustenance before rice became widely available, reflecting the country's agricultural heritage and adaptation to local grains.[3][2] It is traditionally prepared without spices or added fats, though clarified butter (ghee) may be incorporated for flavor, and the mixture is cooked over low heat while being vigorously stirred to prevent lumps and achieve a smooth texture that holds its shape when a spoon is inserted.[1][2]
Culturally, dhindo embodies simplicity and resilience, often eaten by hand in small balls dipped into accompanying dishes such as fermented greens (gundruk), vegetable curries, meat stews, or spicy pickles, making it a communal meal that fosters social bonds in family and village settings.[4][3][2] Its gluten-free composition and reliance on just two core ingredients—flour and water—render it highly nutritious, providing sustained energy from complex carbohydrates and essential minerals, which historically sustained farmers, laborers, and high-altitude dwellers during fasting or demanding physical work.[1][3][2]
Once viewed as a humble rural fare rarely featured in urban eateries, dhindo has gained renewed appreciation in modern Nepal for its health benefits and promotion of indigenous crops like millet and buckwheat, appearing in contemporary restaurants and even as a symbol of national heritage.[2][3]
Values are approximate based on standard grain compositions (dry basis) adjusted for ~30% dry content in cooked thick dhindo; actual amounts vary by recipe and ratio. Sources: Nepal Food Composition Table (maize cooked dhindo and dry grains); buckwheat from Healthline (dry groats/flour data diluted).[13][12]
Origins and History
Etymology
The term "Dhindo" is a Roman transliteration of the Nepali word ढिँडो (ḍhiṃḍo), referring to a porridge prepared from boiled maize-flour or millet-flour.[5] Nepali, the language from which the term derives, belongs to the Indo-Aryan branch of the Indo-European language family, with origins tracing back to Prakrit languages spoken in ancient India.[6] The word exhibits variations in spelling and pronunciation across Nepali dialects, including "Dhido" and "Dhedo," reflecting regional linguistic diversity within the Indo-Aryan context.Historical Development
Dhindo originated as a vital sustenance food in Nepal's rural and mountainous communities, particularly in pre-18th century agrarian societies where it sustained populations during harsh winters and challenging terrains. Crafted from locally available grains like millet and buckwheat, which were domesticated and cultivated for millennia in the Himalayan region, dhindo provided a nutrient-dense, easily prepared porridge that ensured food security in areas with limited arable land and extreme climates. These resilient crops, such as finger millet introduced to South Asia around 1000 BC, were integral to mixed farming systems in high-altitude zones like Dolakha and Jumla, offering long storage life and adaptability to drought and cold, thus forming the backbone of diets in remote hill and mountain regions.[7] The dish's composition evolved alongside agricultural advancements, notably the adoption of corn (maize) from the Americas in the 18th and 19th centuries, which gradually supplemented or replaced traditional millet and buckwheat in many recipes. Introduced to Nepal by the early 17th century via trade routes from India but becoming a principal crop by 1793 in the Kathmandu Valley, maize integrated into dhindo preparation due to its higher yields and suitability for mid-hill farming, enhancing accessibility while preserving the dish's role as a staple across diverse terrains. By the early 1800s, observers like Francis Buchanan documented maize's widespread use among lower classes, marking a shift toward more varied grain bases without diminishing dhindo's cultural prominence.[8][7]Composition and Characteristics
Ingredients
Dhindo is primarily composed of coarse-ground flour sourced from staple grains such as corn (makai), buckwheat (phapar), or millet (kodo), which are locally milled in Nepal to achieve the desired thick, dough-like texture essential to the dish.[9][10] These flours are gluten-free and form the core base, with cornmeal often used in everyday preparations for its availability and neutral flavor, while buckwheat and millet add earthier notes in traditional settings.[1] Water acts as the fundamental liquid, boiled and gradually incorporated with the flour to create the cohesive paste without additional binders.[10] Typical preparation uses a flour-to-water ratio of about 1:2 to 1:3 by weight, resulting in a thick porridge with roughly 25-33% dry content that affects nutrient density in the cooked form. In certain variations, buttermilk may substitute for water to introduce a tangy, fermented profile, enhancing digestibility.[11] Optional additions include a pinch of salt to season the mixture and provide subtle flavor enhancement, or a small amount of ghee for added richness in more elaborate versions, though these are minimal to preserve the dish's simplicity.[10] These components collectively contribute to dhindo's status as a nutritious, carbohydrate-rich staple in Nepali diets.[1]Nutritional Profile
Dhindo is primarily composed of grain flours such as buckwheat, millet, or maize, resulting in a high carbohydrate content that typically constitutes 70-80% of the dry flour's composition, offering sustained energy suitable for manual laborers in rural settings.[12] For instance, buckwheat flour, a common base, provides approximately 71.5 grams of carbohydrates per 100 grams dry weight.[12] A standard serving of cooked dhindo, often around 150-200 grams, yields 150-250 kilocalories, depending on the flour type and water ratio used during preparation.[13] The protein content in dhindo ranges from 4-10 grams per serving, derived from the grain flours, with buckwheat variants offering higher levels at about 13.3 grams per 100 grams of dry flour.[12] Dietary fiber from the flours ranges from 2-10 grams per 100 grams dry (e.g., 1.6 g for maize, 7.8-10 g for buckwheat, 3.5-4 g for millet), diluting to approximately 0.5-3 grams per 100 grams cooked and 0.7-6 grams per 150-200 gram serving, supporting digestive health by promoting regular bowel movements and satiety.[13][12] Dhindo is naturally low in fat, typically under 3 grams per serving from the flour alone (e.g., 3.4 grams per 100 grams dry buckwheat), though this can increase if clarified butter (ghee) is incorporated during serving.[12] Variants using millet or buckwheat contribute notable micronutrients, including iron (around 2.2 milligrams per 100 grams dry buckwheat; 2-4 mg for millet) and B-vitamins such as niacin and folate, which help combat anemia and support energy metabolism in regions with limited dietary diversity.[12] These elements position dhindo as a balanced staple in nutrient-scarce environments, providing essential minerals like magnesium and phosphorus alongside its macronutrients.[12]| Nutrient (per typical 150-200g cooked serving) | Maize Dhindo (approx.) | Buckwheat Dhindo (approx.) | Millet Dhindo (approx.) |
|---|---|---|---|
| Calories | 165-220 kcal | 140-190 kcal | 150-200 kcal |
| Carbohydrates | 33-44 g | 30-42 g | 32-44 g |
| Protein | 4-6 g | 5-8 g | 4-6 g |
| Dietary Fiber | 0.7-1.5 g | 3-5 g | 1.5-2.5 g |
| Iron | 1-1.5 mg | 1-2 mg | 1.5-2 mg |