food.wikisort.org - Dish

Chatānmari (Nepali: चतांमरि, romanized: catā̃mari, Nepal Bhasa: चतांमरि) is a Nepalese rice crepe, which is a part of Newa cuisine of the Kathmandu Valley in Nepal. It is generally eaten during festivals and other special occasions.

Chatānmari

A chatanmari topped with meat
Alternative names	Rice pancake, Nepali pizza
Type	Crepe
Course	Main course
Place of origin	Nepal
Region or state	Kathmandu valley
Main ingredients	Rice flour batter
Ingredients generally used	onions, eggs, grounded meat, spices

Chatānmari is now widely eaten as a snack and has become popular among other cultures, too. Many restaurants in Kathmandu serve chatānmari as an appetizer. There are small eateries that serve chatānmari as the main item on their menu.

Ingredients

• Rice flour batter
• 1 cup rice flour
• 1/6 teaspoon salt

Topping

• 150 gram ground turkey or pork or mixture of both
• ¼ cup chopped onion
• ¼ cup green peas
• 1 tablespoon diced tomato
• 1 teaspoon diced hot green pepper
• 1 teaspoon garlic
• ½ teaspoon ginger
• 1 tablespoon oil
• Salt to taste

Alternative toppings

• Eggs
• Cheese
• Ricotta cheese and sugar
• Sugar

Procedure

The rice flour is mixed with water (a little bit thinner than cake paste). The lentil paste is mixed with rice flour if you are looking for different flavor.

Topping

Everything is mixed well.

Cooking

The flat pan should be heated to medium. The batter is poured on the hot pan and spread as thin as possible with the ladle used to pour it.

The topping is put on the batter and the pan is covered with a lid until the topping is cooked.

Cooking utensils

• ladle
• damp cloth
• flat pan with lid

See also

• List of pancakes
•  food portal

External links

• http://www.food-nepal.com/recipe/R055.htm
• http://www.cookbookwiki.com/Stuffed_Chatamari
• https://web.archive.org/web/20070928074215/http://presen.schoolnet.or.jp/summer2006/web/46/h-f.html

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