Chatamari, the Newari dosa

The Newar community of Nepal is considered to be culturally rich. They not only have various festivals and jatras to celebrate but also are rich when it comes to the culinary practices. The Newari food is considered as one of the most popular and unique food in Nepal along with being delicious. One of such popular Newari dish is known as Chatamari. Chatamari is a crepe made out of rice floor with chopped or ground red meat toppings and seasoned with salt and pepper. It is similar to the South Indian Dosa, however, unlike dosa, it is not rolled up and served with toping inside.

Here is one of the many ways of preparing a Chatamari:


3 cups rice flour

Black lentil paste

1 cup water (depending on consistency)

1 cup ghee or butter

Salt to taste

For Toppings:

½ lb chopped/minced chicken or any other meat

½ cup finely chopped onions

½ cup diced tomatoes

1 tsp minced garlic

1 tsp minced ginger

½ tsp freshly ground black pepper

3 tbsp cooking oil/butter

Salt to taste


For topping, heat oil in a pan and fry onion, garlic and ginger until they turn light brown. After that, add minced meat, salt and pepper. When it’s about to be done, add tomatoes and cook it until the meat is ready. Make sure to mix everything well.

Rice base/lentil base

First of all, soak black lentil in water overnight or until the black coating is removed. Then, rinse the lentils and remove the black coating. Mix the lentil paste with the rice flour and make a thin paste. Now, heat a flat pan on medium heat and put the paste on the hot pan. Roll it while you pour it and make sure it turns as thin as a paper sheet. Then, put the toppings on the paste and cook it until the paste is done. If any burnt is left behind on the pan, use a damp cloth to wipe it out. Repeat the process for the remaining paste as well. Your Chatamari is ready to serve.

*Note: adding black lentil paste to the rice flour base makes it thin and also non-sticky to the pan.