How do I know the batter has fermented enough?

It should look slightly risen, airy, and lighter in texture with a mild sour aroma. Overly flat batter usually makes a heavy uttapam.

Why is my topping falling off when I flip the uttapam?

Usually the batter top has not set enough or the toppings were not pressed in gently. Cook covered until the surface firms up before flipping.

Can I make the Chicken 65 ahead of time?

Yes. Cook and refrigerate the chicken, then reheat briefly before topping the uttapam so it stays flavorful without overcooking on the pan.

What pan works best for Chicken 65 Uttapam?

A flat cast-iron tawa or heavy nonstick pan works best because it gives even browning and makes flipping a thick topped uttapam easier.

How should I store leftovers?

Store leftover chicken and batter separately in the refrigerator. Cooked uttapam can soften on storage, so fresh assembly gives the best texture.

Home / Recipes / south_indian / Chicken 65 Uttapam

south_indianMediumnon vegetariangluten freenut free

Chicken 65 Uttapam

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.