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Chatamari (Rice Crepe) recipe by Safe Plated

Chatamari (Rice Crepe)

A thin rice crepe, like a savory pancake, often topped with meat or vegetables. This variation avoids soy completely.

25m2 servings
Contains dairySOY-free
320 cal|20g protein|30g carbs|14g fat|2g fiber

Ingredients

  • 1 cup Rice flour
  • 1 cup Water
  • 1/4 tsp Salt
  • 1/2 cup Ground lamb or chicken
  • 1/4 cup Onion (finely chopped)
  • 1 tsp Ginger (minced)
  • 1 tsp Garlic (minced)
  • 2 tbsp Cilantro (chopped)
  • 1 tbsp Ghee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a bowl, mix rice flour, water, and salt to form a thin batter.
  2. 2In a separate pan, cook ground lamb or chicken with onion, ginger, and garlic until browned.
  3. 3Heat ghee in a flat pan or skillet.
  4. 4Pour a ladleful of the rice batter onto the hot pan, spreading it thinly to form a crepe.
  5. 5Cook until the edges start to lift and the bottom is lightly golden.
  6. 6Sprinkle the cooked meat mixture over the crepe and garnish with cilantro.
  7. 7Fold the crepe in half and serve hot.

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