An increased access to products has not only changed Nepal’s way of life, but also its diet. Rice is quickly becoming the grain of choice but most prevalent in the middle hills and rural areas of Nepal, dhido (also called dhindo or yhosi) is seen as a nutritious, filling, and cheaper alternative to rice.

Dhido, a thick porridge, is most often made with a variety of flours like corn meal (makai ko dhido), buckwheat flour (phapar ko dhido), or millet, mixed with salt and water, then cooked. Traditionally it’s made in an iron pan (falaam ko taapke) and served as part of a thali, on a round plate sometimes surrounded by various pickles, dhal, curry, gundruk (fermented leafy green vegetables) or mustard greens (rayo ko saag), and buttermilk or yogurt to enhance the dhido’s neutral flavor.

It’s also a popular dish to eat during fasts, since the lack of spices and oil makes it easy to digest. Since the mash begins to harden when it cools down, it’s meant to be eaten immediately after preparation, sometimes with ghee. Find it at Mustang Thakali Kitchen or Himalayan Yak and consider pairing with chaang, a Nepali/Tibetan rice beer.