Chicken 65 Uttapam

Name: Chicken 65 Uttapam
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup idli rice (soaked); 0.5 cup urad dal (soaked); 0.5 tsp fenugreek seeds (soaked with dal); 0 water (for grinding batter); 0.25 tsp salt (for batter); 300 g chicken thigh (boneless, cut into small bite-size pieces); 1 tbsp ginger-garlic paste (for marinating chicken); 2 tbsp yogurt (plain); 0.5 tsp red chili powder (for chicken); 1 pinch turmeric powder (for chicken); 1 pinch black pepper (for chicken); 1 pinch garam masala (for chicken); 1 tbsp lemon juice (for chicken); 1 tbsp rice flour (for coating chicken lightly); 1 tbsp corn flour (for coating chicken lightly); 2 tbsp oil (for frying chicken in batches); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 1 pcs onion (small, finely chopped for topping); 1 pcs tomato (small, deseeded and finely chopped for topping); 3 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

9/10

A crisp-edged uttapam topped with spicy Chicken 65 makes a fun South Indian fusion meal. Soft fermented batter, juicy chicken, onions, and fresh herbs come together in one satisfying pan-cooked dish.

PREP

30m

COOK

35m

SERVES

1 PIECE

587 cal

SERVINGS

METHOD · 12 STEPS

prep · ~360 min
Soak the rice and dal.
1.Rinse the idli rice well until the water runs mostly clear.
2.Soak the rice in enough water for 6 hours.
3.Rinse the urad dal and soak it with fenugreek seeds in enough water for 6 hours.
TIPA good soak helps the batter grind smoother and ferment better.
mix · ~20 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.
2.Grind them with water for grinding to a light, fluffy batter.
3.Drain the rice and grind it separately with water for grinding to a slightly coarse batter.
4.Mix both batters together in a large bowl until well combined.
rest · ~480 min
Ferment the batter.
Stir in 0.25 tsp salt for batter, cover loosely, and leave in a warm spot for about 8 hours until the batter looks airy and slightly risen.
TIPUse a deep bowl because the batter rises as it ferments.
mix · ~20 min
Marinate the chicken.
1.Add chicken thigh to a bowl.
2.Mix in ginger-garlic paste, yogurt, red chili powder, turmeric powder, black pepper, garam masala, lemon juice, rice flour, corn flour, and 1 pinch salt for chicken marinade.
3.Coat the chicken well and rest it for 20 minutes.
fry · ~12 min
Cook the chicken.
1.Heat 2 tbsp oil in a wide pan over medium heat.
2.Add the marinated chicken in batches and cook until lightly charred and fully cooked, about 5 to 6 minutes per batch.
3.Turn the pieces as needed so they cook evenly.
TIPCook the chicken through; it should reach 165°F or 74°C at the thickest part.
saute · ~3 min
Toss the chicken 65 seasoning.
1.Heat 1 tbsp oil in the same pan.
2.Add garlic, ginger, green chili, and curry leaves and sauté until fragrant, about 1 minute.
3.Add the cooked chicken and a pinch of red chili powder.
4.Toss well, finish with 1 tsp lemon juice, and switch off the heat.
prep
Prepare the uttapam topping.
Mix the chopped onion, chopped tomato, and 2 tbsp coriander leaves in a small bowl. Keep the Chicken 65 and topping ready near the stove.
fry · ~2 min
Cook the uttapam base.
1.Heat a flat pan or tawa over medium heat.
2.Pour a ladle of fermented batter and spread it gently into a thick uttapam about 5 to 6 inches wide.
3.Drizzle 1 tsp oil around the edges.
TIPDo not spread the batter too thin; uttapam should stay thick and soft.
assemble · ~1 min
Add the Chicken 65 topping.
1.Scatter some onion-tomato mixture over the top.
2.Add a quarter of the Chicken 65 pieces evenly.
3.Press the topping lightly with the back of a spoon so it sticks to the batter.
fry · ~12 min
Finish cooking the uttapam.
Cover and cook on medium-low heat for 2 to 3 minutes until the base is golden and the top is set. Flip carefully and cook the topped side for 1 minute. Repeat to make 4 uttapam.
garnish
Garnish with the remaining coriander leaves.
serve
Serve the Chicken 65 Uttapam hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the rice batter slightly coarse and the dal batter fluffy; that contrast gives uttapam its soft crumb and crisp edges.
2
Ferment the batter in a deep bowl and wait for an airy, lightly risen look before cooking, or the uttapam will turn dense.
3
Fry the chicken in batches without crowding so the rice flour and corn flour coating chars instead of steaming.
4
Let the cooked chicken cool for a few minutes before topping; very hot pieces can make the uttapam surface soggy.
5
Deseed the tomato well before chopping so excess moisture does not water down the batter on top.
6
After adding the topping, press it in gently so the Chicken 65 stays attached when you flip the uttapam.
7
Cover only until the top sets, then uncover; trapping steam too long can soften the crisp bottom.
8
Store leftover chicken separately from the batter and assemble fresh uttapam later for the best texture.