Stuffed Chatamari Nepali Stuffed Rice Crepes Recipes

Steps:

• For rice crepes, soak rice and the lentils in water overnight.
• Rinse the soaked rice and lentils mixture thoroughly.
• In a blender, combine the soaked rice and lentil mixture, ginger and chilies, and water to form a smooth batter-like paste.
• Pour into a large mixing bowl; add salt to taste; mix thoroughly.
• You may need to add more water if necessary to achieve the consistency similar to crepe mixture.
• Let the batter rest for at least six hours in the refrigerator.
• To prepare rice crepes, in a non-stick frying pan heat a tablespoon of clarified butter over medium-low heat.
• Pour in some batter and spread out into a paper-thin crepe.
• Cook until the bottom has crisped up; turn over and cook the other side.
• Remove the cooked crepe and reserve in a container with tight lid.
• Repeat with the remaining batter.
• For stuffing, heat oil in a non-stick sauté pan; fry garlic and ginger until light brown.
• Put in minced meat, salt and pepper.
• Brown the meat and add chopped bell pepper, celery, minced chilies, chopped tomatoes, and chopped scallion.
• Stir in for a few of minutes in low heat until all ingredients are cooked.
• Adjust seasoning with salt and pepper.
• Reserve in a large plate to cool.
• On a large plate, put a rice crepe and brush on lightly with some clarified butter.
• Place one and half tablespoons of stuffing mixture in the middle of the crepe and spread out across the middle.
• Fold one edge over the mixture and roll up.
• Repeat with the other pancakes.
• Arrange them in a large plate, topped with achar to serve.