🇳🇵 NepalCatalog recipe
Buckwheat flour whisked hard into boiling water until dense and glossy, mounded with a well of melted ghee and a side of wilted greens — the hill staple that outlasts rice at altitude.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Bring the water to a rolling boil in a heavy pot.
Sprinkle in about a third of the buckwheat flour, whisking constantly to prevent lumps, then lower the heat.
Add the remaining flour gradually, switching to a sturdy wooden spoon and beating hard in one direction until the mixture pulls away from the sides into a single dense, glossy mass, about 8 minutes.
💡 This takes real arm work — a proper dhido stick or a long-handled spoon gives you the leverage a whisk can't.
Cover and let it cook through on the lowest heat for 3 minutes more.
Meanwhile sizzle the garlic and dried chili in the ghee, add the greens and a splash of water, and cook until just tender, about 4 minutes.
Turn the dhido out into a mound on each plate and press a well into the center.
Pool the well with melted ghee and serve hot alongside the wilted greens and a lentil soup or pickle.
Dhido is the everyday starch of Nepal's mid-hills and high mountains, where terrain and elevation favor buckwheat, millet and maize over rice paddies. Beating it smooth takes real forearm strength, traditionally done with a long wooden stick against the side of the pot, and it's usually eaten by hand, torn off and dragged through lentil soup or greens rather than chewed on its own.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.