Chicken Keema Uttapam Recipe

About this recipe

A savory twist on traditional uttapam, combining flavorful chicken keema and soft, rice-flour-based pancakes for a hearty breakfast.

Ingredients

• 100 g Coriander Leaves
• 100 g Curry Leaves
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 1 pack (250 g) Venkys Chicken Kheema
• - Rice Flour
• 100 g Salt
• 20 g Turmeric Powder
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. In a mixing bowl, combine rice flour, salt, and water to make a smooth batter, then let it rest for 10 minutes.
2. 2. Heat oil in a pan, add curry leaves, chopped onions, and green chilies, and sauté until onions turn translucent.
3. 3. Add chicken keema, turmeric, red chili powder, and salt to the pan, then cook until the chicken is fully cooked and aromatic.
4. 4. Stir in chopped tomatoes and cook for 3-5 minutes until softened, then mix in coriander leaves and set the keema aside.
5. 5. Heat a flat griddle, pour a ladle of rice batter, and spread it into a small circle like a pancake.
6. 6. Spread a layer of cooked chicken keema evenly over the pancake and press gently to adhere.
7. 7. Cook the uttapam on medium heat for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side.
8. 8. Repeat the process for the remaining batter and keema to make more uttapams.
9. 9. Serve hot with a side of coconut chutney or tomato ketchup for dipping.