ChatamariRice Crepe with Pork and Egg
Chatamari is a Newar rice-flour crepe prepared with several toppings. This version uses seasoned pork, vegetables, and egg, with crisp edges and a tender center.
Prep
25m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 260gWhite Rice Flour
- 450mlWater
- 4gSalt
Topping
- 250gGround Pork
- 120gOnion (finely chopped)
- 180gTomato (finely chopped)
- 10gGarlic (crushed)
- 12gGreen Chili (finely chopped)
- 3gTurmeric Powder
- 4gCumin Powder
- 2gBlack Pepper
- 6gSalt
- 4pcsEgg
- 30mlMustard Oil
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the white rice flour, the water, and the salt until smooth and pourable. Let the batter stand briefly so the flour hydrates.
- 02
Mix the ground pork, onion, tomato, garlic, green chili, turmeric powder, cumin powder, black pepper, salt, and fresh coriander.
- 03
Heat a lightly oiled skillet over medium heat to about 180°C (350°F) at the pan surface, using some of the mustard oil.
- 04
Pour in a ladle of batter and spread it into a thin round crepe.
- 05
Scatter some of the pork topping over the surface while the batter is still wet, then crack an egg on top.
- 06
Cover and cook until the ground pork reaches 71°C (160°F), the eggs are set, and the rice crepe is crisp underneath.
- 07
Repeat with the remaining batter, topping, eggs, and mustard oil.
- 08
Serve the crepes hot.
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