Appetizer – Chatamari Roll (Nepali Food Recipe)

Chatamari Pancakes:

INGRIDIENTS:

• 1 cup long-grain rice
• 1 cup lentils
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 cup water (more if needed)
• Vegetable oil for frying

DIRECTION:

• Soak dry rice and lentils in water overnight.
• Drain and transfer to a food processor.
• Add cumin, salt, and 1 cup of water.
• Puree to a thin, fine-textured batter, adding more water a little at a time if needed.
• Generously oil a small non-stick skillet or crepe pan.
• Pour a 4 inch puddle of batter into the center of pan and rotate the pan with your wrist to evenly distribute the batter into a thin pancake.
• When the pancake is golden brown on the bottom side, turn the pancake over to brown on the other side.
• Repeat with remaining batter.
• Pancakes may be kept in a warm oven until serving time.

Filling:

INGREDIENTS:

• 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
• 1 pound chicken, cooked and coarsely chopped
• 4 scallions, finely chopped
• 1 cup feta cheese, crumbled

DIRECTION:

• Heat oil in a wok or large skillet over medium heat.
• Add garlic, ginger, chiles, tomato and chicken and stir-fry until tender.
• Remove pan from heat and stir in scallions and feta cheese.
• Place about 2 tablespoons of filling in the center of each chatamari pancake and gently roll the pancake around the filling.
• Serve with Achar for dipping. (See recipe above.) Serves 4.