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Chatamari is a traditional rice crepe originating from the Newar community in Nepal. Often referred to as 'Nepali pizza,' it holds cultural significance as a popular street food enjoyed during festivals and gatherings. Typically served with a variety of toppings, it is a beloved dish throughout the country.
In a large bowl, mix rice flour, salt, turmeric powder, and enough water to make a smooth batter. The consistency should be slightly thick but pourable.
Stir in cumin seeds, mustard seeds, chopped onions, tomatoes, green chilies, and coriander leaves. Mix well.
Heat a non-stick or cast-iron skillet over medium heat. Lightly grease it with oil.
Pour a ladleful of batter onto the hot skillet and spread it into a thin, even layer using the back of the ladle or a spatula.
Cook for 2-3 minutes or until the edges start to lift and the bottom is golden brown. You can cover the pan with a lid to help it cook more evenly.
Flip carefully and cook for another 1-2 minutes on the other side until golden and cooked through.
Remove the Chatamari from the pan and place it on a serving plate.
Enjoy your meal!
Chatamari is a rice flour crepe, often topped with meat, vegetables, and spices, making it a savory dish.
Chatamari originates from the Newar community in the Kathmandu Valley of Nepal.
Key ingredients include rice flour, water, salt, turmeric powder, cumin seeds, mustard seeds, onions, and tomatoes.
Chatamari takes 35-45 minutes to prepare and cook.
Serve Chatamari with spicy dipping sauces, yogurt, or a fresh salad for a complete meal.