There are so many types of crepes outside there. Sweet or savoury, crispy or chewy…the choices are endless. French crepe surely is the most popular crepe in the world, but how about Nepalese crepe? Nepalese have their own version too, it’s a savoury crepe made from rice flour. There are many variations of chatamari, keema (beef), egg, vegetable or plain chatamari. Keema chatamari looks delicious, but this time I want to make vegetable and egg chatamari
Vegetable and Egg Chatamari
Rice flour batter
- 2 cups rice flour
- 1 cup water
- 1 tablespoon vegetable oil
- a pinch of salt
- 1 medium size eggplant, roughly chopped
- 1 red onion, sliced thinly
- 3/4 cup cauliflower florets, roughly chopped
- 2 bunches scallion, finely chopped
- 1 tomato, roughly chopped
- 2 green chillies, finely chopped
- 1/2 teaspoon freshly grated black pepper
- a pinch of garam masala
- 1/2 teaspoon ground cumin
- sea salt to taste
- vegetable oil to cook
- 5 free-range eggs
- Combine all the rice flour batter in a mixing bowl until smooth and no lump. Set aside.
- Heat 1 tablespoon oil in a pan, add onion, cook until fragrant and translucent. Add eggplant, green chillies and cook for about 3 minutes, then add tomato, garam masala, black pepper, ground cumin and season with salt, mix to combine. Turn off the heat and set aside.
- Heat heavy-bottomed skillet over medium-high heat. Add a little bit oil, use a kitchen towel to evenly distribute the oil. Pour one ladleful batter and spread the batter like a thin pancake.
- Spread about one heaping tablespoon of eggplant mixture, chopped cauliflower and scallion on top the batter. Crack one egg on top of the chatamari, close the skillet with the lid and cook for about 5-7 minutes over low heat. Repeat the process with the remaining batter.
- Serves chatamari immediately with chutney.