Chatamari

Ingredients

Rice flour

1 cup

Water

1 cup, or as needed

Ground meat (chicken, lamb, or beef)

1 cup

Onion

1, finely chopped

Tomato

1, finely chopped

Fresh cilantro

1/4 cup, chopped

Ginger

1 tablespoon, grated

Green chili

1, finely chopped (adjust to taste)

Cooking oil

2 tablespoons

Salt

to taste

Turmeric powder

1/2 teaspoon

Cumin powder

1 teaspoon

Instructions

1. In a mixing bowl, combine the rice flour and water. Stir until smooth and let the batter rest for 15 minutes to allow the rice flour to hydrate.
2. In a separate bowl, marinate the ground meat with grated ginger, cumin powder, turmeric powder, and salt. Mix well and set aside for 10 minutes to enhance the flavors.
3. Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the marinated meat and cook until browned and fully cooked, about 5-7 minutes.
4. Add the chopped onion, tomato, and green chili to the skillet. Sauté until the vegetables are tender and fragrant, about 3-4 minutes. Season with additional salt to taste and remove from heat.
5. In a non-stick pan, heat the remaining tablespoon of oil over low heat. Pour a ladleful of the rice flour batter into the pan and spread it evenly to form a thin pancake.
6. Cook the pancake on low heat until the edges begin to crisp and the bottom turns golden brown, about 5 minutes.
7. Spread a generous layer of the cooked meat and vegetable mixture over the pancake. Cover the pan and cook for an additional 3-4 minutes until the pancake is fully cooked and the toppings are heated through.
8. Garnish with fresh cilantro before serving hot. Repeat the process with the remaining batter and topping mixture to create more chatamaris.