By dish
Chatamari with Meat topping


For Rice Base

2 cups rice flour 
3 eggs (beaten) 
1 cup water (depends on consistency) 
1 cup ghee or butter 
Pinch of salt Salt to taste

For Toppings: 
½ lb choped/minced chicken (any other meat can be used) 
½ cup finaly chopped onions
½ cup diced Tamatoes
1 teaspoon garlic, minced 
1 teaspoon ginger, minced 
½ teaspoon freshly ground black pepper 
Salt to taste 
3 tablespoons cooking oil/butter 

1 Heat oil. Fry onions, garlic and ginger until light brown.  Put in minced meat, salt and pepper. Add tomatoes just before it's done. Cook it until meat is nearly done.
  Rice Base:
2 Mix rice flour, eggs, water and a pinch of salt to make cake-like-batter. Heat butter over a pan. Pour in some batter and spread out into a thin crust. Cover the pan and cook just on one side for few minutes. Don't turn onto the other side. 
3 Put the topping over it and cook for few minutes again with lid.
4 Serve hot with spicy Achar or chutney.

Chatamari is crepe made out of rice floor and topped with chopped or ground red meat with seasoning. Chatamari is similar to South Indian Dosa. Dosa is thinner and crisper than Chatamari and Dosa is also rolled up and served with toping inside.

The presented recipe of Chatamari is an adapted recipe. The original recipe does not have eggs in the rice flour and the meat topping is not cooked separately. In the traditional recipe, the meat is cooked over the rice flour.

The most common problem with Chatamari is that it sticks on pan while making it. To find a new way to make Chatamari that does not stick on pan is featured here. Click here for recipe.
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