Rice flour Paste
1 cup Rice Flour
1/3 cup lentil paste
1/6 teaspoon salt

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

Cooking Utensils
1 damp cloth
1 flat pan with lid

Alternative Topping 1 Eggs

Alternative Topping 2 Ricotta Cheese and Sugar

Alternative Topping 3 Sugar

1) Rice Flour and Lentil Base/Paste

Lentil Paste: Soak black lentil in water overnight or until the black coating is easily removed. Remove black coating by rinsing with water.

2)Mix lentil paste with rice flour to make a thin paste. (little bit thinner than cake paste)


Mix everything well.
4 Heat the flat pan on medium.
5 Put the paste on the hot pan in rolling action making as thin of sheet as possible
6 Put topping on the paste.
7 Cook until the paste is done and serve hot.
8 Use the damp cloth to wipe out any burnt left behind.
9 Repeat from step to make another Chatamari, the New Style!

Better Chatamari:
Adding some black lentil paste to the rice flour base, not only make makes the rice flour base thin but also makes it non-sticky to the pan. South Indian Food Dosa also has black lentil mixed with rice flour to give it thin crispy texture without sticking to the pan.

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