Coarsely ground corn or buckwheat flour cooked with boiling water into a dense, stiff porridge — the foundational filling meal of mountain communities across Sikkim and Nepal.
Ingredients
1.5 cups coarse corn flour (makki ka atta — coarsely ground dried corn; NOT fine cornflour) OR buckwheat flour (kuttu ka atta) OR a combination
3 cups water
1/2 tsp salt
For serving: saag (spinach or mustard greens), dal, gundruk achar
Method
Bring 3 cups water to a full rolling boil in a heavy pot. Add 1/2 tsp salt.
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.
Once all flour is incorporated reduce to the lowest heat.
Cook stirring every 2 minutes for 12 to 15 minutes.
The dhedo thickens dramatically and becomes very stiff — it pulls away from the sides of the pot in a cohesive mass.
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.
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.
Serve immediately alongside saag, dal or gundruk achar.
Eat by pinching off pieces and dipping into the accompaniments.