Appetizer – Chatamari Roll (Nepali Food Recipe)

Chatamari Pancakes:


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


  • 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.



  • 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


  • 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.

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