Nepalese · Breakfast · Medium
Chatamari (Nepalese Rice Crepes)
0.0 (0 ratings)- Total
- 53 min
- Prep
- 25 min
- Serves
- 4
- Calories
- 340
Thin rice crepes turn crisp underneath a topping of egg, tomato and onion in this Newar breakfast from Nepal.
Steam sets the topping while the base crisps in Chatamari (Nepalese Rice Crepes). These open-faced crepes need no flipping: a lid traps enough heat to cook the egg while the thin rice batter firms against the pan.
Ordinary rice flour makes a light, brittle edge; sticky rice flour makes a different, chewy crepe. Keep each layer of topping thin so the egg sets before the underside gets too dark.
Method
Whisk the rice flour, water and 1/2 tsp salt into a pourable batter. Rest for , then stir well; it should spread in a thin layer when the pan is tilted.
Mix the tomato, onion, green chili, cilantro, cumin and remaining salt. Divide into four portions and crack each egg into its own small cup.
Heat 1/2 tbsp vegetable oil in an 8-inch nonstick skillet over medium heat. Pour in a quarter of the batter and tilt to coat the base. Scatter one portion of vegetables over it and slide an egg into the center, gently breaking the yolk.
Cover and cook over medium-low heat for until the egg is fully set and the crepe lifts with crisp edges. Slide onto a plate and repeat with the remaining oil, batter and toppings, stirring the batter each time.
Forkue tips
- Use two skillets to shorten cooking time if both have lids. Keep completed crepes uncovered on a rack so condensation does not soften their undersides.
Storing and reheating
Best straight from the pan. Refrigerate leftover crepes for up to 2 days and warm in a covered skillet, then uncover briefly to crisp the base.
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Kitchen gear
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Chatamari (Nepalese Rice Crepes): FAQ
Why does the batter stick?
The pan may be insufficiently seasoned or the crepe may not be set yet. Use a nonstick skillet with the measured oil and wait for the edges to release.
Can I add meat?
Yes, a thin layer of cooked minced meat can join the vegetables. Avoid a thick raw topping, which may not cook before the rice base browns.
How do I store and reheat Chatamari (Nepalese Rice Crepes)?
Best straight from the pan. Refrigerate leftover crepes for up to 2 days and warm in a covered skillet, then uncover briefly to crisp the base.
How long does Chatamari (Nepalese Rice Crepes) take?
About 53 min in total: 25 min prep and 28 min cooking.
What do I need to make Chatamari (Nepalese Rice Crepes)?
The key ingredients are rice flour, eggs, tomato, onion, green chili and cilantro, plus pantry basics.
Any tips for Chatamari (Nepalese Rice Crepes)?
Use two skillets to shorten cooking time if both have lids. Keep completed crepes uncovered on a rack so condensation does not soften their undersides.
