Dhido is a traditional Nepali dish that has been around for centuries. It is made using a combination of different grains, usually wheat, millet or maize, which are ground into a flour and then mixed with hot water to form a thick porridge-like consistency. This porridge is then served with a variety of vegetable or meat curries. In the past, Dhido was a staple food for the Nepalese people living in the Himalayan region. It was cooked in every household and served with different types of curries. Dhido is still popular today and is served in many restaurants with the same traditional recipes being used for preparation. The preparation of Dhido is relatively simple, with the main ingredients being the flour and hot water. The flour is added gradually to the boiling water, while stirring constantly to prevent it from clumping. The porridge is then cooked until it reaches a thick consistency. Once cooked, it is served with a variety of curries, which can include vegetable, fish, and meat dishes. Dhido is a nutritious and hearty dish that is perfect for cold winter nights. It is also a great option for people who are looking for a healthy, plant-based meal. The combination of different grains makes it a complete meal, providing essential nutrients and vitamins, as well as carbohydrates and proteins.
How to cook Dhido
At first, turn on the heat and heat up the Kasaudi. Then, pour one liter of water onto the Kasaudi and let it boil properly. If the water does not boil properly, the Dhido will not be tasty. If you are confused how much amount of water is required, the answer is amount of water should be double of millet flour. Make sure that the water is fully boiled before adding the millet flour, and then add the flour little by little while stirring. You can add ghee to prevent the Dhido from sticking to the cooking vessel. You must continuously stir the Dhido over low heat for about fifteen minutes, or else it will form balls. When the fifteen minutes has passed, the Dhido will be almost ready.
Steps to cook Dhido
Step 1:- Boil water onto the kasaudi.
Step 2:- Add the flour little by little, stirring as you go.
Step 3:- Continuously stir.
Step 4:- Add ghee to avoid sticking Dhido in a vessel.
You Dhido is ready.
How to eat Dhido?
First, extract a small amount of Dhido using your bare hands and roll it into a circular or cylindrical shape (it does not need to be exact). Then, dip it in ghee and gravy vegetables and swallow it. Dhido cannot be chewed; you must swallow it. As you swallow, extract as much as you can.
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