Black Dhido (कालो ढिडो)

कालो ढिडो (Black Dhido) is a traditional Newari dish that is made from buckwheat flour and is a staple in Newari cuisine. It is a simple yet hearty dish that is often served with various meat and vegetable curries.

Black Dhido (कालो ढिडो)

Ingredients

  • 2 cups buckwheat flour
  • 4 cups water
  • Pinch of salt

Instructions

  1. In a heavy-bottomed pan, bring the water to a boil.
  2. Slowly add the buckwheat flour to the boiling water, stirring continuously to avoid lumps.
  3. Add a pinch of salt and continue stirring until the mixture thickens and forms a smooth, elastic dough.
  4. Reduce the heat to low and cover the pan. Let the dhido cook for about 5-7 minutes.
  5. Once cooked, remove the pan from the heat and let it cool slightly.
  6. Divide the dhido into portions and shape them into small balls or patties.
  7. Serve the black dhido with your choice of meat or vegetable curry.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
1g

Supplies

Heavy-bottomed pan Spatula

Tools

Cooking spoon Cover for the pan

Serving suggestions

Black dhido is best served hot with spicy meat or vegetable curries.

Tips & tricks

Stirring continuously while adding the buckwheat flour is key to achieving a smooth and lump-free dhido.

Cost

$5