About This Recipe
Cook authentic Nepali Dhindo in 10 minutes—order fresh buckwheat, millet flour and ghee delivered same-day from Sewapoint’s online grocery.
Ingredients
- 11 cup (≈120 g)Millet or buckwheat flour
Primary grain; choose kodo (millet) or fapar (buckwheat)
- 22½ cupsWater
Boiling base that cooks the flour
- 3¼ tspSalt
Light seasoning for the dough
- 41 Tbsp + extra for servingGhee
Adds aroma, prevents sticking and finishes the dish
Ingredients
- 11 cup (≈120 g)Millet or buckwheat flour
Primary grain; choose kodo (millet) or fapar (buckwheat)
- 22½ cupsWater
Boiling base that cooks the flour
- 3¼ tspSalt
Light seasoning for the dough
- 41 Tbsp + extra for servingGhee
Adds aroma, prevents sticking and finishes the dish
Instructions
- 1Bring 2½ cups water to a rolling boil in a heavy pot; stir in salt and 1 Tbsp ghee.
- 2Reduce heat to medium. Using one hand, rain the flour into the center of the pot while continuously whisking with a sturdy ladle (verno) to avoid lumps.
- 3Once all flour is added, beat vigorously in circular and folding motions for 3–4 minutes until mixture pulls away from sides and becomes glossy and stretchy.
- 4Cover and steam on low heat for 2 minutes to ensure grains are fully cooked.
- 5Scoop hot Dhindo into a bowl, shape into mounds with wet spoon handles, and top with a dab of ghee.
- 6Serve immediately alongside gundruk soup, chicken curry or sautéed leafy greens.
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