Nepali Oats Chatamari

Made with oats and rice flour, Nepali oats chatamari makes an easy and nutritious meal . With an added fiber, chatamari is a great vehicle for both sweet and savory toppings. Vegetarian/vegan and gluten-free friendly recipe!

Chatamari is a type of Nepali crepe, made with rice flour. I have shared an egg chatamari recipe (with video) in the past if you are interested. Made with just 2 ingredients (flour and water), chatamari is really simple to make and you can add your choice of toppings for a quick breakfast or lunch. For Nepali oat chatamari, I replaced of the rice flour with oats flour for added fiber.

Fiber is the indigestible part of plant foods and has so many health benefits including reducing the risk of heart disease and type 2 diabetes.  There are two types of fiber — soluble and insoluble — and both play important roles in health:

  • Insoluble fiber does not dissolve in water and adds bulk to the stool, preventing constipation. Food sources include wheat bran, vegetables, and whole grains

  • Soluble fiber absorbs water, forming a gel-like substance in the digestive system. Soluble fiber help lower cholesterol levels and help regulate blood sugar levels. Food sources include oat , barley, nuts, seeds, beans, lentils, peas,

The general recommendation for fiber 25 grams for women and 38 grams for men each day but majority of us do not meet those recommendations.

Unlike pancakes, Nepali oats chatamari doesn’t require any leavening agents in the recipe. It’s a soft, crepe like flat, quick bread that is literally made with 2 ingredients – flour (s) and water. The recipe I am sharing below is made with equal parts of rice flour and oats flour but feel free to adjust the ratio to your liking.


Serves: 6-8


  • 1 cup rice flour

  • 1 cup oats flour (I use old-fashion oats and grind into a flour texture)

  • 1.5-2 cup water (start with 1.5 cups and add more as needed)

  • 1-2 tablespoon oil/ghee to cook

  • Toppings: eggs// chopped onion, tomato, cilantro// peanut butter, jelly etc


  1. Mix rice flour, oats flour and water together. The batter should be runnier than pancake batter.

  2. Let it rest to 10-15 minutes.

  3. Heat a 8″ well greased non-stick pan over low heat. Use ghee or oil to coat the pan.

  4. Mix the batter well and add water only if needed.

  5. Pour about 1/4 cup batter (2 oz ladle) or little more depending on the size of your pan to ensure it covers the pan well. Cook for 1-2 minutes then add toppings of your choice and close the lid.

  6. If using an egg, make a small dent in the middle then break an egg over it and season with salt. Cook on low heat for 3-4 minutes. Make sure the egg is cooked to your desired consistency.

  7. For savory toppings like cheese, chopped veggies, cook until the cheese is melted and the chatamari is cooked. It should take 2-3 minutes.

  8. For peanut butter and jelly, make a plain chatamari and later spread the toppings.

More recipes with oats:

Dixya Bhattarai

Dixya Bhattarai

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