Recipes · Nepalese · Pancakes and Crepes
Chatamari
One serving has 452 kcal and 14 g protein, and at least a fifth of a woman's daily need of cobalamin (48%), manganese (47%), selenium (45%), pyridoxine (32%), niacin (29%) and zinc (28%). Ready in 16 minutes.
- Preparation: 5 min
- Cooking: 11 min
- Makes: 1 serving (245 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: egg, meat
Ingredients
- 60 g Rice flour
- 90 g Water
- 0.8 g Salt
- 40 g Lamb, ground, raw
- 15 g Onions, raw
- 2 g Garlic, raw
- 2 g Ginger, fresh
- 0.2 g Turmeric
- 0.3 g Cayenne pepper
- 25 g Eggs, whole, raw
- 8 g Vegetable oil
- 2 g Cilantro, fresh
Method
- Whisk the rice flour with the water and salt into a thin, smooth, pourable batter.
- Heat a little of the oil in a pan and fry the onion, garlic and ginger until soft, then add the lamb, turmeric and cayenne, and cook, breaking it up, for 5-6 minutes until browned and cooked through.
- Heat a griddle or non-stick pan and brush with the remaining oil; pour a thin layer of the rice batter onto it, spreading it into a large, thin circle.
- Scatter the cooked lamb mixture over the top and crack the egg in the center, then cover with a lid.
- Cook over medium heat for 4-5 minutes until the base is crisp and golden, the egg is set and the lamb is fully cooked (74°C/165°F).
- Slide onto a plate, scatter with cilantro, and serve as a snack, cut into wedges.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 452 kcal | 21% |
| Carbohydrates | 51 g | |
| Water | 158 mL | |
| Fiber | 2 g | 7% |
| Protein | 13.8 g | 29% |
| Tryptophan | 0.17 g | |
| Threonine | 0.56 g | |
| Isoleucine | 0.64 g | |
| Leucine | 1.1 g | |
| Lysine | 0.95 g | |
| Methionine | 0.35 g | |
| Cystine | 0.21 g | |
| Phenylalanine | 0.64 g | |
| Tyrosine | 0.54 g | |
| Valine | 0.79 g | |
| Histidine | 0.38 g | |
| Fat | 20.7 g | |
| Monounsaturated | 6.9 g | |
| Polyunsaturated | 6.1 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.2 g | |
| Saturated | 6.3 g | |
| Trans-Fats | 0.06 g | |
| Cholesterol | 122 mg | |
| Calcium | 38.8 mg | 4% |
| Copper | 0.17 mg | 19% |
| Iron | 1.5 mg | 8% |
| Magnesium | 37.6 mg | 12% |
| Manganese | 0.85 mg | 47% |
| Phosphorus | 182 mg | 26% |
| Potassium | 228 mg | 5% |
| Selenium | 24.7 µg | 45% |
| Sodium | 375 mg | |
| Zinc | 2.3 mg | 28% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 4 mg | 29% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.41 mg | 32% |
| Folate (vitamin B9) | 26.1 µg | 7% |
| Cobalamin (vitamin B12) | 1.1 µg | 48% |
| Choline | 107 mg | 25% |
| Vitamin A | 53 µg | 8% |
| Vitamin C | 2.6 mg | 3% |
| Vitamin D (D2 + D3) | 21.3 IU | 4% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 22.8 µg | 25% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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