|Alternative names||Rice pancake, Nepali pizza|
|Place of origin||Nepal|
|Region or state||Kathmandu|
|Main ingredients||Rice flour batter|
|Cookbook:Chatānmari चतांमरि Chatānmari चतांमरि|
Chatānmari is now widely eaten as a snack, and has become popular among other cultures too. Many restaurants in Kathmandu serve chatānmari as an appetizer. There are also small eateries which serve chatānmari as the main item on their menu.
- Rice flour batter
- 1 cup rice flour
- 1/6 teaspoon salt
Topping: 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
- 1 damp cloth
- 1 flat pan with lid
Alternative Topping 1 Eggs
Alternative Topping 2 Ricotta Cheese and Sugar
Alternative Topping 3 Sugar
Rice Flour The Rice Flour is mixed with Water (a little bit thinner than cake paste). The lentil paste is mixed with rice flour if you are looking for different flavor.
Topping Everything is mixed well.
Cooking The flat pan should be heated to medium. Then the batter is poured on the hot pan and spread as thin as possible with the ladle used to pour it. The topping is put on the batter and covered with a lid until the topping is cooked.
|This cuisine-related article is a stub. You can help Wikipedia by expanding it.|