Chunla

A flattened, grilled rice pancake, typical of the Kathmandu Valley and Newar communities. It's eaten crispy, lightly sweet or savoury, for breakfast or as a snack, and often accompanies a milky tea.

25 min
4 servings
Medium
Budget-friendly
🇳🇵 Nepal

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Ingredients

Spices & seasoning

Salt

Optional extras

2 tbsp Grated coconut

Nutrition facts

274 kcal per serving

Protein: 4.4 g
Carbohydrates: 55.3 g
of which sugars: 6.6 g
Fat: 3.7 g
of which saturated fat: 2.2 g
Fiber: 0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the rice several times in clean water, then soak it for 4 hours in cold water.
Drain the rice and blend it finely with the water until you have a smooth, runny batter.
Add the sugar, cardamom, a pinch of salt and the coconut if using, and mix well.
Heat a non-stick pan over medium heat and brush it with a little butter.
Pour in a small ladleful of batter and spread it into a thin disc about 12 cm across. Cook for 2 to 3 minutes without turning, until the edges start to lift.
Flip the pancake and cook for 1 more minute, then slide it onto a plate. Repeat with the remaining batter, buttering the pan as needed.