Dhindo (Nepalese Porridge)

 

Dhindo is one of the National dishes of Nepal, made up of millet flour or cornmeal flour. It is thick porridge prepared by adding flour in boiling water while continuously stirring. It is usually served with Gundruk soup or lentils, eaten by making a small ball with the fingers and dipping it in soup. 

Let's start out with ingredients

• Millet flour 1 and a half cups ( flour as per your choice)
•  Water 4 cups
• 3 tbsp ghee 
• Salt

Preparation

• Take a deep large pan, add 1 tbsp ghee once melted add in water and bring to boil.
  
• Gradually add the flour while stirring continuously so that the lumps don't form.
• reduce the heat to medium, stir vigorously till all the lumps are gone and the flour is converted into a thick porridge
• Cook 10-15 minutes stirring continuously so the porridge gets a smooth grainy free texture.
• Now put on the lid and cook for further 5 minutes. When the dhindo can be separated from the pan then it's ready.
• Serve warm Dhindo with ghee as a garnish and any soup of your choice.

               Enjoy!