Stuffed Chatamari (Nepali Stuffed Rice Crepes)





  • For rice crepes, soak rice and the lentils in water overnight.
  • Rinse the soaked rice and lentils mixture thoroughly.
  • In a blender, combine the soaked rice and lentil mixture, ginger and chilies, and water to form a smooth batter-like paste.
  • Pour into a large mixing bowl; add salt to taste; mix thoroughly.
  • You may need to add more water if necessary to achieve the consistency similar to crepe mixture.
  • Let the batter rest for at least six hours in the refrigerator.
  • To prepare rice crepes, in a non-stick frying pan heat a tablespoon of clarified butter over medium-low heat.
  • Pour in some batter and spread out into a paper-thin crepe.
  • Cook until the bottom has crisped up; turn over and cook the other side.
  • Remove the cooked crepe and reserve in a container with tight lid.
  • Repeat with the remaining batter.
  • For stuffing, heat oil in a non-stick sauté pan; fry garlic and ginger until light brown.
  • Put in minced meat, salt and pepper.
  • Brown the meat and add chopped bell pepper, celery, minced chilies, chopped tomatoes, and chopped scallion.
  • Stir in for a few of minutes in low heat until all ingredients are cooked.
  • Adjust seasoning with salt and pepper.
  • Reserve in a large plate to cool.
  • On a large plate, put a rice crepe and brush on lightly with some clarified butter.
  • Place one and half tablespoons of stuffing mixture in the middle of the crepe and spread out across the middle.
  • Fold one edge over the mixture and roll up.
  • Repeat with the other pancakes.
  • Arrange them in a large plate, topped with achar to serve.