Rice pancakes/ Chatamari Pancakes:

1 cup long-grain rice
1 cup lentils
1 teaspoon cumin
1 teaspoon salt
1 cup water (more if needed)
Vegetable oil for frying

Soak dry rice and lentils in water overnight. Drain and transfer to a food processor. Add cumin, salt, and 1 cup of water. Puree to a thin, fine-textured batter, adding more water a little at a time if needed. Generously oil a small non-stick skillet or crepe pan. Pour a 4 inch puddle of batter into the center of pan and rotate the pan with your wrist to evenly distribute the batter into a thin pancake. When the pancake is golden brown on the bottom side, turn the pancake over to brown on the other side. Repeat with remaining batter. Pancakes may be kept in a warm oven until serving time.


2 tablespoons cooking oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
2 red chilies, finely chopped
1 large tomato, coarsely chopped
1 pound chicken, cooked and coarsely chopped
4 scallions, finely chopped
1 cup feta cheese, crumbled

Heat oil in a wok or large skillet over medium heat. Add garlic, ginger, chiles, tomato and chicken and stir-fry until tender. Remove pan from heat and stir in scallions and feta cheese. Place about 2 tablespoons of filling in the center of each chatamari pancake and gently roll the pancake around the filling. Serve with Tomato achar (similar to one in momo for dipping. (See recipe above.) Serves 4.

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