Sikkim Dhedo Buckwheat Corn Thick Porridge Mountain Meal

Method

1. 1

   Bring 3 cups water to a full rolling boil in a heavy pot. Add 1/2 tsp salt.

2. 2

   Reduce to medium heat. While stirring constantly, add the coarse flour in a very slow thin stream — pour with one hand while stirring vigorously with the other. Adding too fast creates lumps.

3. 3

   Once all flour is incorporated reduce to the lowest heat.

4. 4

   Cook stirring every 2 minutes for 12 to 15 minutes.

5. 5

   The dhedo thickens dramatically and becomes very stiff — it pulls away from the sides of the pot in a cohesive mass.

6. 6

   Test: the dhedo is ready when it no longer sticks to the pot sides and can be gathered into a smooth ball with a spoon.

7. 7

   Shape into round mounds to serve. In the traditional mountain method a specific wooden paddle called a ghanti is used to stir continuously — a sturdy wooden spoon works well.

8. 8

   Serve immediately alongside saag, dal or gundruk achar.

9. 9

   Eat by pinching off pieces and dipping into the accompaniments.