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'''Dhindo''' ({{lang-ne|ढिँडो {{Audio|Dhindo Audio.ogg|Listen}}}}) is a [[traditional food]] of [[Nepal]]. It is similar to [[halva]], made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal. <ref name=Dhido01>{{cite web|title=What is Dhido|url=http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom|work=http://www.weallnepali.com|publisher=Weallnepali|accessdate=30 January 2014}}</ref> |
'''Dhindo''' ({{lang-ne|ढिँडो {{Audio|Dhindo Audio.ogg|Listen}}}}) is a [[traditional food]] of [[Nepal]]. It is similar to [[halva]] or [[polenta]], made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal. <ref name=Dhido01>{{cite web|title=What is Dhido|url=http://www.weallnepali.com/recipe/special-items/how-to-make-dhido-dhidom|work=http://www.weallnepali.com|publisher=Weallnepali|accessdate=30 January 2014}}</ref> |
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==Method of making Dhindo== |
==Method of making Dhindo== |
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* [[Nepalese cuisine]] |
* [[Nepalese cuisine]] |
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* [[Dal bhat]] |
* [[Dal bhat]] |
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* [[Polenta]] |
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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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Revision as of 21:23, 2 October 2016
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| Course | Meal |
|---|---|
| Place of origin | Nepal |
| Region or state | Nepal and Neighboring region of Nepal who is culturally link with Nepalese people such as Darjeeling district and Sikkim of India, Tibet, Bhutan, Burma |
| Main ingredients | water, white flour, buckwheat, vegetables, etc. |
Dhindo (Nepali: ढिँडो ) is a traditional food of Nepal. It is similar to halva or polenta, made by boiling hot water and continuously mixing and stirring corn flour and other grains like buckwheat. It is still eaten as a main meal in various part of Nepal. [1]
Method of making Dhindo
serves two people
Ingredients
- 1 litre water
- 250g maize flour / buckwheat
- 20ml ghee (clarified butter)
Method: Boil the water in a deep container. Slowly add the flour to the water, while stirring constantly with a cooking spoon. Add the ghee and keep stirring the mixture constantly for 5-7 minutes. If the colour of the mixture changes to brown we can be sure that the Dhindo is cooked.[2]
See also
References
- ^ "What is Dhido". http://www.weallnepali.com. Weallnepali. Retrieved 30 January 2014.
{{cite web}}: External link in|work= - ^ "How to make Dhido". http://www.weallnepali.com. Weallnepali. Retrieved 30 January 2014.
{{cite web}}: External link in|work=