Nepali Egg Chatamari is a savory crepe made with simply 2 ingredients and topped with eggs (or other toppings of your choice). Nepali Egg Chatamari is gluten-free and can be enjoyed as lunch, brunch, or as an appetizer.
I have been making Nepali Egg Chatamari on repeat for the last few weekends and since many of you were curious, I made a video and finally have a proper recipe to share. If you are not familiar with chatamari, think of it as a savory crepe topped with egg, meat (or both), or veggies such as chopped tomatoes, green onions, and cilantro. I shared a different version of chatamari about 4 years ago that needed a major update + that previous recipe needs a bit of planning ahead. For ease and if you need something quick, Nepali Egg Chatamari is a bit more practical but both recipes are really good. Chatamari a very popular dish in Nepal, often enjoyed as an appetizer but I have been making it mostly for brunch. I didn’t grow up eating chatamari so I am not sure about the authenticity of this recipe, nevertheless it’s very delicious, extremely simple, and can be enjoyed by vegetarians, non-vegetarians, and anyone following a gluten-free lifestyle. I am sharing a Nepali Egg Chatamari (with a video) but feel free to add meat or other toppings as desired.
Nepali Egg Chatamari is made with simply rice flour and water for the base. Just make sure the rice flour you are using is finely milled. I bought mine at an Indian grocery store but I think Bob’s Red Mill makes it too. Unless you have a grain mill at home, I would not suggest you to make your own rice flour (the fine consistency kind we are looking for) at home. After eating countless number of Nepali Egg Chatamari, here are few important points to be noted:
- the batter should be thinner than pancake consistency. I use about 1 c flour : 1.5 c water but feel free to add more water if your batter thickens up after letting it rest for a while.
- use a 6-8 ” nonstick pan and liberally grease the pan.
- once you break an egg over it, close the lid and allow it to cook on low heat.
PS. I am running a Tough Mudder (half) and here is a 15% discount code: ToughMudderBlogger15 if you want to join me or anywhere in North America.
And lastly, I’d love for you guys to vote for “Matcha White Chocolate Waffles” I shared earlier. Simply click here and it literally takes 2 seconds (no registration or anything required). It’s the 6th on from top.
- 1 cup rice flour
- 1.5-2 cup water (start with 1.5 cups and add more as needed)
- 1-2 tablespoon oil
- 6 eggs
- salt to taste
- toppings: chopped cilantro, chopped green onions, cheese, onions etc
- Mix rice flour and water together. The batter should be runnier than pancake batter.
- Let it rest to 10-15 minutes.
- Heat a 8" well greased non-stick pan over low heat.
- Mix the batter well and add water only if needed.
- Pour about ½ cup batter (or little more depending on the size of your pan) to ensure it covers the pan well.
- Break an egg over it and season with salt. Sprinkle toppings of your choice and close the lid.
- Cook on low heat for 3 minutes or so. Make sure the egg is cooked to your desired consistency.