Spiced Chicken Keema Uttapam Recipe

About this recipe

A flavorful fusion breakfast combining protein-rich chicken keema with soft and crispy uttapams, topped with vibrant spices and fresh vegetables.

Ingredients

• 500 g Chicken Whole
• 100 g Tamarind
• 1 Kg R.C. Fish
• 1 Bunch Mint Leaves
• 100 g Chicken Masala
• 1 l Rice Bran Oil
• 1 kg Rice
• 100 g Lemon
• 10 pcs Prawns
• 200 g Nandus Mutton Mince
• 100 g Garlic
• 20 g Turmeric Powder
• - Frozen Mixed Vegetables
• 100 g Jeera
• 1 piece Coconut
• 250 g Mutton
• - Fresh Tofu
• 100 g Quinoa
• - Chicken Breast

Instructions

1. 1. Mix rice flour, curd, water, turmeric powder, and salt in a bowl to make a smooth batter.
2. 2. Heat oil in a pan and sauté the minced chicken keema until cooked through, adding cumin powder and salt for seasoning.
3. 3. Finely chop onion, tomato, green chili, and coriander leaves; set them aside for topping.
4. 4. Preheat a non-stick pan and grease lightly with oil before pouring a ladle of the rice batter to make an uttapam base.
5. 5. Spread a layer of the cooked chicken keema evenly over the uttapam while it's cooking on low heat.
6. 6. Sprinkle chopped onions, tomatoes, green chili, and coriander leaves on top of the uttapam for added freshness.
7. 7. Cover the pan with a lid and cook until the underside is golden and the toppings are slightly steamed.
8. 8. Flip carefully if desired for a crispier texture on the keema side, then transfer to a serving plate.
9. 9. Repeat the process for the remaining batter and chicken keema mixture.
10. 10. Serve hot with a side of mint chutney or tomato ketchup for added flavor.