Chatamari is a traditional specialty of the Newar community in Nepal. It is more like a French crepe: made from a batter of rice flour, eggs, and mixed spices (chili powder, cumin powder, ginger-garlic paste), and then fried on a flat pan and sprinkled with toppings as it’s still being cooked. It is also popular as a local dish of Kathmandu valley.
This is a simple and round figured plain dish.
It is cooked on the stovetop all at once and only takes a quick 7-8 minutes because of which, it widely eaten as a snack and has become popular among other cultures too. Many restaurants in right now serve chatamari as an appetizer.
It is eaten during special occasions like Jatra, Sithi Nakha. Sithi Nakha is one of the most important festivals in the Newar community which is celebrated every year on the sixth day of the bright fortnight of Jestha.
The festival is celebrated in honour of Kumar, the elder son of God Mahadev and Goddess Parvati. Hence this day is also known as Kumar Shashti.
Chataamari is made from rice which is also a good source of B vitamins (including thiamin, niacin, and riboflavin) and iron. Rice is also an excellent source of manganese and magnesium. Lentil used in chatamari is low in calories, rich in iron and folate, and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors.
Extra toppings such as garlic come with a lot of heart-healthy benefits. Crushed garlic can add a lot of flavors and it does not add many calories. Garlic also promotes good cholesterol levels and decreases your risk of heart disease.
Onions have a rich, strong flavor and not only add to the taste of the Chataamari, but offer you many health benefits. Onions help lower blood sugar, blood pressure, and cholesterol. These vegetables can also help reduce the risk of colon cancer due to their rich Vitamin C and fiber content.
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