Nepali rice-cake pizza (Chatamari) from Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas (page 34) by Santosh Shah

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Notes about this recipe

  • Eat Your Books

    Requires 2-3 days soaking the black lentils before cooking.

  • Frenchfoodie on December 14, 2025

    Easy to make (my urad was already skinless). I needed more than the recommended 100ml of water to reach the suggested consistency. Looked good and tasted nice if a bit heavy, I needed to have spread thinner - as always when I make dosa. The cheese made the cakes stick when turned over. Delicious when dipped in dal but not a recipe I will run back to.

  • Logan92995 on January 28, 2024

    Was not a huge fan of this. While I thought the meat topping was tasty, I wasn't too keen on the lentil rice-cake itself.

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