Kodo ko dhido | Dhido recipe | how to make dhido ( millet porridge ) Traditional food of Nepalese.

buckwheat flour

🥗Healthier: millet flour

💰Cheaper: rice flour

Millet flour is nutritious, while rice flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits, while vegetable oil is budget-friendly.

Boil water in a pot over medium heat until simmering.

Gradually add buckwheat flour to the boiling water while stirring continuously.

Cook the mixture for about 10-15 minutes until it thickens and pulls away from the sides.

Stir in salt to taste and mix well.

Transfer the thickened dough onto a flat surface and knead briefly until smooth.

Shape the dough into small, round cakes or patties.

Heat ghee in a skillet over medium heat until shimmering.

Fry the patties for 3-4 minutes on each side until golden brown.

Prepare a vegetable stir-fry by heating ghee in another pan.

Add mustard seeds and let them pop before adding chopped onions, ginger, garlic, and green chili.

Sauté until onions are translucent, then add chopped vegetables and cook until tender.

Season the stir-fry with turmeric, cumin, and salt to taste.

Serve the dhido with the vegetable stir-fry on the side, garnished with coriander and lemon juice.

Cooking Techniques

Spice Level: