Chatamari : Traditional rice crepe of Nepal

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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.


Utensils used for making Chatamari:

  1. Flat pan with lid
  2. Wet cloth
  3. Spatula



  • Rice Flour-1 cup
  • Lentil paste-1/3 cup
  • Salt-1/6 teaspoon


For topping:

  • Ground chicken/turkey or any other ground meat-150 gram
  • Chopped onion¼ cup
  • Green peas-¼ cup
  • Diced tomato-1 tablespoon
  • Diced hot green pepper1 teaspoon
  • Garlic-1 teaspoon
  • Ginger-½ teaspoon
  • Oil-1 tablespoon
  • Salt to taste


Alternative Toppings:

  • Egg
  • Ricotta cheese


Method to cook Chatamari


  • Soak black lentil in water overnight or until the black coating is easily removed.
  • Remove black coating by rinsing with water.
  • Mix lentil pastes with rice flour to make a thin paste. (thinner than cake paste)
  • For topping mix everything well.


Cooking Part:

  • Heat the flat pan on medium heat
  • Put the paste on the hot pan in rolling action making as thin of the sheet as possible
  • Put all topping on the paste.
  • Cover the paste and cook in medium heat (chatamari is cooked from only one side)]
  • Cook until the paste is done and serve hot.
  • Use the damp cloth to wipe out any burnt left behind.


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