Tharu dhikri
AI-drafted · awaiting admin review
Steamed rolls of rice-flour dough, a traditional food of the Tharu community of the Terai, eaten with chutney or curry.
Region: Tharu villages of the Terai (Lakhimpur Kheri, Bahraich, Balrampur, Shravasti, Maharajganj)Occasion: Festivals and family gatheringsTime: 40 minServes: 4Vegan
Ingredients
- 2 cups rice flour
- About 1½ cups hot water
- ½ tsp salt
- For serving: a green chutney of coriander, garlic, chilli and salt, or a meat or vegetable curry
Method
- Bring the water and salt to a boil and pour it gradually into the rice flour, mixing with a spoon.
- When cool enough to handle, knead into a smooth dough.
- Pinch off portions and roll into long, finger-thick ropes; shape them into rolls or coils.
- Steam over boiling water for 15–20 minutes until firm and slightly glossy.
- Serve warm with chutney or curry.
History
The Tharu are a Scheduled Tribe of the Terai along the India–Nepal border. Rice grown in the wet Terai is central to their food, and dhikri is one of their best-known dishes.
Significance
Dhikri is prepared for festivals and gatherings and is part of Tharu identity on both sides of the border.