Nepali Dhindo Is A Nutritious Millet-Based Rice Alternative

In Nepal, Dhindo is famous. You’ll find it everywhere you go and it’s a staple for meals at home as well as outside. It’s also commonly found in Sikkim and Darjeeling, but the bulk of its popularity remains in Nepal. Like rice in India, it’s a must-have to complete any meal. Although in the past it was considered a humble food, its popularity is slowly rising as people understand the value of indigenous crops and in particular the nutritional benefits of millets.

Dhindo is made from ground buckwheat, millet or corn mixed and cooked with water to form a paste that is then scooped up and eaten as small balls with bites of curry or vegetables. Similar dishes can be found in parts of Africa as well. In typical Nepali thalis, there are a selection of curries, vegetables, yoghurt, gundrunk, which are then served with a mound of Dhindho. There are some variations of Dhindo in which small chopped pieces of mutton are mixed through or even small pieces of Chhurpi – a local cheese made from buttermilk.

Since it’s quite sticky, the Dhindo is coated with the soup or curry and chewed as little as possible. It’s a very healthy choice and is prized by farmers and those who need a lot of energy to carry them through the day. It’s also very filling and keeps you satiated for a long time so it's eaten a lot during fasts. With only two ingredients, no spices or salts, it’s one of the purest and healthiest ways to stay healthy, and the best part is that it’s also incredibly simple to make. 

Image Credits: Storm Is Me/Shutterstock



  • 500 gms buckwheat or corn flour.
  • 1 L water


  • In a deep pan, bring all the water to a rolling boil.
  • Once it’s hot, add all the flour to the pot and stir continuously and vigorously to ensure it’s well amalgamated and not forming any bubbles. 
  • Reduce the heat and keep stirring to ensure that it doesn’t burn around the edges. 
  • Stir until all the water has evaporated and the flour comes together as a solid mass. 
  • It should be turning a light brown colour by this point and will start to smell very fragrant.
  • When it turns to a thick, viscous consistency and the spoon can stand in it unsupported, your dhindo is ready to serve.