Chataamari Rice Pancakes from Nepal

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A savory rice pancake served with eggs or meat on top, or with a nice savory filling. It is a traditional specialty of the Newar people of the Kathmandu Valley. Generally it is eaten as an appetizer, but it can be eaten as a main dish and served with a few sides.

Makes: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes


Ingredients

Pancake:
190g / 1 cup long-grain rice
190g / 1 cup lentils
5ml / 1 teaspoon cumin
5ml / 1 teaspoon salt
240ml / 1 cup water (more if needed)
Oil for frying

Filling:
30 ml / 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
455g / 1 pound chicken, cooked and coarsely chopped
4 scallions, finely chopped
90g / 1 cup feta cheese, crumbled


Pancake Instructions

Soak dry rice and lentils in water overnight. Drain and place in a blender or a food processor. Add cumin, salt and water. Purée to a thin, fine-textured batter. If needed, add more water a little at a time.
Generously oil a skillet or crêpe pan. Pour a 10cm / 4″ pool of batter into the center of skillet. Rotate the pan to distribute the batter into a thin pancake. The pancake is done when it is golden brown on the bottom side. Flip the pancake over and cook on other side. Repeat with the rest of the batter. Pancakes may be kept in a warm oven until time to serve.


Filling Instructions

Heat oil in a wok or large skillet over medium heat, then add garlic, chilies, ginger, tomato and chicken. Stir-fry until tender. Remove pan from heat, then mix in scallions and feta cheese.
Place about 30ml / 2 tablespoons of filling in the center of each pancake. Carefully roll the pancake around the filling. Serve with tomato achar.
Tomato achar is similar to a salsa except that it also has other spices like thyme, coriander and turmeric. You can substitute salsa if you cannot find tomato achar at the grocery.

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  • Andy Irvine
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