Dhindo is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India.

Dhindo is eaten by making a small ball with one’s fingers, dipping it in a curry and swallowing without chewing along with chutney.


  • 200 grams flour (Buckwheat/corn)
  • 1 liter water
  • Salt
  • 1 teaspoon ghee


  1. Heat water with pinch of corn, ghee and salt. Bring to boil.
  2. In boiling water add spoonful of flour at time and keep stirring.
  3. Continue adding flour and stirring.
  4. Using spatula, cut and blend the flour dough for 2-3 minutes.
  5. Cover and cook for 5 minutes.
  6. Serve dhido with Sisnu curry / gundhruk and Golbheda ko achaar

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