Zesty Chicken And Rice Flour Uttapam Recipe

About this recipe

Start your day with Zesty Chicken and Rice Flour Uttapam, a delicious twist on the classic Indian breakfast. This recipe features soft, savory uttapams made with rice flour and coconut milk, topped generously with tender chicken pieces and vibrant vegetables. Perfectly spiced with turmeric and cumin, each bite delivers a burst of flavor and texture. With 37g of protein per serving, it’s designed to keep you energized and full throughout your busy morning. The gluten-free batter ensures a light and fluffy texture while maintaining nutritional balance. Preparing this dish is straightforward and takes just 35 minutes, making it a great choice for busy professionals. Serve hot, garnished with fresh coriander, for a wholesome and satisfying breakfast that blends traditional flavors with a modern touch.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 g Desi Tomato (Tamatar)
• - Onion-250 Gms
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 930 ml Saffola Active Rice Bran & Soyabean Blended Cooking Oil

Instructions

1. 1. Dice the boneless chicken breast into small bite-sized pieces and set aside.
2. 2. In a mixing bowl, combine rice flour, coconut milk, water, salt, turmeric powder, and cumin powder to create a smooth batter.
3. 3. Finely chop the tomatoes, onions, green chili, and coriander leaves, then mix them together in a bowl.
4. 4. Heat a non-stick pan and add 5 ml of cooking oil. Sauté the chicken pieces with a pinch of salt until cooked through.
5. 5. Remove the cooked chicken from the pan and set aside. Wipe the pan clean to prepare for uttapams.
6. 6. Heat the pan again and add a small amount of cooking oil. Pour a ladleful of rice flour batter to form a small pancake.
7. 7. Sprinkle the chopped vegetables and cooked chicken evenly over the surface of the uttapam while it is still raw.
8. 8. Cook the uttapam on medium heat until the edges crisp and the bottom turns golden brown.
9. 9. Flip the uttapam carefully using a spatula and cook for another 2 minutes until the other side is lightly browned.
10. 10. Repeat the process with the remaining batter, vegetables, and chicken to make more uttapams.
11. 11. Garnish the uttapams with fresh coriander leaves before serving.