Chicken Uttapam Recipe

Indian cuisine · 350 calories

Chicken Uttapam recipe

About this recipe

Chicken Uttapam is a delightful South Indian breakfast that combines the flavors of juicy chicken, soft fermented rice-lentil batter, and a medley of fresh vegetables. This protein-packed dish is perfect for a hearty start to your day, offering a balanced mix of taste and nutrition. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 20G Curry Leaves
  • 1 kg Rice
  • 500 g Urad Dal
  • 500 g Chicken Whole
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • medium Chilli Green Long
  • - Curd/Dahi
  • 200 ml Mustard Oil
  • 200 g Fenugreek Seeds
  • 100 g Salt
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 200G Adrak Lasun Paste (200g)
  • 50 Grms Garam Masala Handmade Spices 50 Grms
  • 50G Green Chilies

Instructions

  1. 1. Wash and soak 1 cup raw rice, 1/4 cup urad dal, and 1 tablespoon fenugreek seeds in water for 6 hours or overnight.
  2. 2. Drain the soaked rice and dal mixture. Grind it into a smooth batter using 1/2 cup water. Add 1/2 teaspoon salt, mix well, and ferment the batter for 8-10 hours or overnight in a warm place.
  3. 3. Marinate 250 grams of boneless chicken (small pieces) with 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1 teaspoon ginger-garlic paste. Let it rest for 20 minutes.
  4. 4. Heat 2 tablespoons of oil in a pan. Add the marinated chicken and cook on medium heat for 8-10 minutes until fully cooked and lightly browned. Set aside.
  5. 5. In a bowl, finely chop 1 medium onion, 1 medium tomato, 2 green chilies, and 2 tablespoons of fresh coriander leaves. Mix them together.
  6. 6. Heat a non-stick tawa or griddle on medium heat. Grease it with a few drops of oil.
  7. 7. Pour a ladleful of the fermented batter onto the tawa. Spread it gently to form a thick pancake (about 6-7 inches in diameter).
  8. 8. Sprinkle a handful of the chicken pieces and the vegetable mixture evenly on top of the batter. Press lightly with a spatula to ensure they stick.
  9. 9. Drizzle a few drops of oil around the edges. Cover and cook on low-medium heat for 3-4 minutes until the bottom is golden brown and the top is cooked through.
  10. 10. Flip the uttapam carefully and cook the other side for 2-3 minutes until lightly golden. Repeat with the remaining batter and toppings.
  11. 11. Serve the Chicken Uttapam hot with coconut chutney and sambar for a complete South Indian breakfast experience.