Entree: Nepal – Himalayan Nepal – चटामरी ➤ Chatamari (Newari savory rice crepe traditionally topped with spiced minced meat and egg)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 10 min

Total 45 min

Ingredients

- 1 1/2 cups (180 g) rice flour
- 1 1/2 cups (360 ml) water, plus more to adjust batter
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for the pan
- 1/2 lb (225 g) ground beef or water buffalo
- 1 small onion, finely chopped
- 2 cloves (about 6 g) garlic, minced
- 1/2 tsp (2 g) grated fresh ginger
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) chili powder
- 1 tbsp (15 ml) soy sauce
- 4 large eggs, approx. 200 g total
- 2 scallions, thinly sliced
- 2 tbsp (8 g) fresh cilantro, chopped
- Lime wedges, to serve

Instructions

1. Whisk the rice flour, water, and salt in a bowl until a smooth, slightly thin batter forms (similar to pancake batter); let rest 10 minutes. If too thick, add water 1 tbsp at a time.
2. In a skillet over medium heat, add 1 tbsp oil. Sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and ginger and cook 30 seconds.
3. Add the ground meat to the skillet, breaking it up and cooking until browned. Stir in cumin, chili powder, and soy sauce; cook until seasoning is well absorbed and meat is cooked through, about 5 minutes. Remove from heat and set aside.
4. Heat a nonstick skillet over medium and brush lightly with oil. Pour a ladleful (about 1/3 cup) of batter into the skillet, swirling to form a thin round crepe about 6–7 inches in diameter.
5. Quickly spread 2–3 tablespoons of the cooked spiced meat evenly over the crepe. Crack one egg onto each crepe, spreading slightly if desired. Cover the skillet and cook until the egg is set and the crepe edges are crisp, about 3–5 minutes.
6. Slide the chatamari onto a plate, garnish with sliced scallions and chopped cilantro, and serve immediately with lime wedges. Repeat to make remaining crepes.