Dhindo

Dhindo is a thick Nepalese porridge prepared by cooking ground millet or cornmeal flour. It is traditionally cooked in a taapke (cast-iron pan). The dish is mostly consumed in the mountainous regions where wheat and rice are difficult to grow.

The porridge is often paired with pickles, yogurt, curried vegetables, or homemade butter. It is recommended to consume it as soon as possible since it hardens as it cools.