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A creative fusion where soft, savory uttapam pancakes meet the fiery, crispy bites of iconic Chicken 65. This dish is a flavor explosion, perfect for a special breakfast, brunch, or a light dinner.
For 4 servings
Prepare and Ferment the Uttapam Batter
Marinate the Chicken
A creative fusion where soft, savory uttapam pancakes meet the fiery, crispy bites of iconic Chicken 65. This dish is a flavor explosion, perfect for a special breakfast, brunch, or a light dinner.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 506.22 calories per serving with 25.17g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Fry the Chicken 65
Cook the Chicken 65 Uttapams
Garnish and Serve
Replace the chicken with paneer cubes, mushrooms, or gobi (cauliflower) florets. Marinate and fry them using the same recipe.
Add finely chopped green chilies and a pinch of black pepper to the uttapam topping along with the onions.
Cook the marinated chicken pieces in an air fryer at 200°C (400°F) for 12-15 minutes until crispy, instead of deep-frying.
After frying the chicken, toss it in a simple tempering of mustard seeds, a few curry leaves, and slit green chilies before adding to the uttapam.
Chicken is a high-quality lean protein, essential for muscle building, tissue repair, and maintaining overall body function.
The uttapam batter is fermented, which introduces beneficial probiotics. These microorganisms help improve digestion and support a healthy gut microbiome.
The combination of carbohydrates from the rice batter and protein from the chicken provides a balanced source of energy that releases slowly, keeping you full and energized for longer.
One serving, which consists of two uttapams, contains approximately 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the uttapams.
This dish is a mix. The fermented uttapam base is healthy and good for gut health. However, the Chicken 65 is deep-fried, which adds significant fat and calories. It's best enjoyed as an occasional treat. For a healthier version, consider air-frying the chicken.
Yes, absolutely. Once the batter is fermented, you can store it in an airtight container in the refrigerator for up to 3-4 days. It will become more sour over time, which some people prefer.
Yes, this is a fantastic way to use leftover Chicken 65. Simply chop the pieces slightly if they are too large and use them as a topping. Ensure they are at room temperature before adding to the uttapam.
Chicken 65 Uttapam is quite flavorful on its own but pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato chutney, or a bowl of hot sambar.
The uttapam batter made from rice and urad dal is naturally gluten-free. To make the entire dish gluten-free, ensure your corn flour is certified gluten-free and skip any asafoetida (hing) if it contains wheat flour as a bulking agent (this recipe doesn't call for it, but it's a common ingredient).
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