Chicken 65 Uttapam

Instructions

1. 1

   Prepare and Ferment the Uttapam Batter

   • Rinse idli rice and urad dal separately until water runs clear. In a large bowl, soak the rice. In another bowl, soak the urad dal and fenugreek seeds. Ensure both are covered with plenty of water and soak for 4-6 hours.
   • About 15 minutes before grinding, rinse and soak the poha in just enough water to cover it.
   • Drain the urad dal and grind it to a very smooth, fluffy paste, adding small amounts of cold water as needed. Transfer to a large container.
   • Next, drain the rice and poha, and grind them together to a slightly coarse, semolina-like texture.
   • Combine the rice paste with the urad dal paste. Add 1 tsp of salt and mix thoroughly with your clean hands for a minute. This aids in fermentation.
   • Cover the container and place it in a warm, dark place to ferment for 8-12 hours, or until the batter has doubled in volume and has a pleasant sour aroma.
2. 2

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric powder, and 0.75 tsp of salt.
   • Add the corn flour, rice flour, beaten egg, and lemon juice. Mix until every piece of chicken is evenly and thickly coated.
   • Cover and let the chicken marinate for at least 30 minutes in the refrigerator.
3. 3

   Fry the Chicken 65

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
   • Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for about 5-7 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
   • Use a slotted spoon to remove the fried chicken and drain it on a wire rack or paper towel-lined plate. Set aside.
4. 4

   Cook the Chicken 65 Uttapams

   • Heat a non-stick tawa or cast-iron skillet over medium heat. Lightly grease it with oil.
   • Gently stir the fermented batter once or twice. Pour a large ladleful of batter onto the center of the tawa. Do not spread it thin; gently nudge it into a thick circle, about 5-6 inches in diameter.
   • Immediately sprinkle a generous amount of finely chopped onions over the surface.
   • Arrange 5-6 pieces of the fried Chicken 65 on top, pressing them gently into the wet batter so they adhere.
   • Drizzle about 1/2 tsp of oil around the edges and on top of the uttapam.
   • Cover and cook on low-medium heat for 2-3 minutes, until the top surface appears set and the bottom is golden and crisp.
   • Carefully flip the uttapam and cook for another 1-2 minutes until the chicken and onions are lightly browned.
   • Repeat the process with the remaining batter and toppings.
5. 5

   Garnish and Serve

   • Transfer the hot Chicken 65 Uttapams to a serving plate.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with coconut chutney, tomato chutney, or sambar.