[2] The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige,[3] possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.

The flour is added to the boiling water slowly, and stirred vigorously until the mixture is stiff.

Dhindo is traditionally prepared from ground buckwheat or millet, but corn meal is common as well.

[7] Theoretically, any flour can be used to make dhindo, as it is essentially a simple mixture of hot water and ground grain.

Optionally, chopped mutton can be added to the dhindo, or small pieces or powder of soft chhurpi.