Chatamari (Newari Rice-Flour Crepe)

Method

1. 1

   Whisk the rice flour with the water and a pinch of salt into a thin, pourable batter; rest 20 minutes.

2. 2

   Cook the minced chicken with the onion, garlic, ginger, cumin and chili powder in a little oil until fully cooked and dry, about 8 minutes; set aside.

3. 3

   Heat a lightly oiled griddle or nonstick pan over medium heat. Ladle on batter and spread quickly into a wide, thin circle, thinner at the edges.

   💡 Work fast — rice batter sets almost as soon as it hits the pan, unlike wheat crepe batter.

4. 4

   Scatter the cooked mince and spring onion over the crepe while the surface is still wet, so the topping sets in.

5. 5

   Crack an egg into the center, cover with a lid, and cook until the base is crisp and lacy at the edges and the egg is just set, 4–5 minutes.

   💡 Don't flip — chatamari cooks through under its own steam, so the base stays crisp and the top stays soft.

6. 6

   Slide onto a plate and serve immediately, cut into wedges.