Chicken 65 Uttapam

1. 1

   Step 1

   • a.Prepare and Ferment the Uttapam Batter
   • b.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.
   • c.About 15 minutes before grinding, rinse and soak the poha in just enough water to cover it.
   • d.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.
   • e.Next, drain the rice and poha, and grind them together to a slightly coarse, semolina-like texture.
   • f.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.
   • g.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

   Step 2

   • a.Marinate the Chicken
   • b.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.
   • c.Add the corn flour, rice flour, beaten egg, and lemon juice. Mix until every piece of chicken is evenly and thickly coated.
   • d.Cover and let the chicken marinate for at least 30 minutes in the refrigerator.
3. 3

   Step 3

   • a.Fry the Chicken 65
   • b.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.
   • c.Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • d.Fry for about 5-7 minutes, turning occasionally, until the chicken is deep golden brown, crispy, and cooked through.
   • e.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

   Step 4

   • a.Cook the Chicken 65 Uttapams
   • b.Heat a non-stick tawa or cast-iron skillet over medium heat. Lightly grease it with oil.
   • c.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.
   • d.Immediately sprinkle a generous amount of finely chopped onions over the surface.
   • e.Arrange 5-6 pieces of the fried Chicken 65 on top, pressing them gently into the wet batter so they adhere.
   • f.Drizzle about 1/2 tsp of oil around the edges and on top of the uttapam.
   • g.Cover and cook on low-medium heat for 2-3 minutes, until the top surface appears set and the bottom is golden and crisp.
   • h.Carefully flip the uttapam and cook for another 1-2 minutes until the chicken and onions are lightly browned.
   • i.Repeat the process with the remaining batter and toppings.
5. 5

   Step 5

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

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