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Dhido

Dhido is a warm Nepali staple made by slowly cooking finger millet flour into a dense, smooth mound. It is traditionally eaten with gundruk ko jhol, dal, saag, achar, or a spoonful of ghee.

材料

• Buckwheat flour (or millet flour)1 cup
• Water2 1/2 cups
• Salt1/2 tsp
• Ghee2 tbsp
• Mustard oil1 tbsp
• Sesame seeds, toasted2 tbsp

作り方

1. Bring the water to a boil in a heavy-bottomed pot, then add the salt.
2. Reduce the heat to low and slowly sprinkle in the buckwheat flour while stirring continuously with a wooden spoon to prevent lumps.
3. Keep stirring and folding the mixture until it thickens into a smooth, heavy dough that pulls away from the sides of the pot.
4. Cover and cook on the lowest heat for 2 to 3 minutes, stirring once or twice, until the dhido is fully cooked and glossy.
5. Shape the dhido by dipping a spoon in water and mixing the dough into a soft mound, then serve hot with ghee drizzled on top and mustard oil on the side.
6. Sprinkle with toasted sesame seeds before serving.

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