Pulled Chicken Uttapam

Ingredients 

• 6 chicken drumsticks
• Dosa Batter as required 
• 2 teaspoons oil + for greasing 
• 1 teaspoon mustard seeds
• A pinch asafoetida
• ¼ cup curry leaves chopped
• 1½ tablespoons ginger-garlic paste
• Salt to taste 
• Crushed black peppercorns to taste 
• ½ teaspoon turmeric powder
• 1½ teaspoons red chilli powder
• Ghee for basting 
• Butter as required 
• Coconut chutney to serve 

Method

1. Preheat the oven to 180˚C.
2. Make incisions all around the chicken drumsticks and place them in a large bowl. Add ginger-garlic paste, salt, crushed black peppercorns, turmeric powder and red chilli powder and rub the spices on the chicken drumsticks till they are well coated.
3. Grease a baking tray with oil, place the chicken drumsticks on it, keep it in the preheated oven and bake for 20-25 minutes, basting with ghee in between. Take the tray out of the oven and let the chicken drumsticks cool down to room temperature. Shred the chicken with 2 forks.
4. Heat 2 tsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida and chopped curry leaves and saute for a minute.
5. Add the shredded chicken and mix well. Add salt and crushed black peppercorns and toss well. Cook for 1 minute and take the pan off the heat.
6. Heat a non-stick shallow pan, pour a ladle of dosa batter on it and spread it lightly, keeping the uttapam thick.
7. Add a little butter all around and cook till the underside is golden. Flip and cook for 1 minute.
8. Flip again and spread a generous portion of the chicken mixture. Cook for a few seconds. Take it off the heat. Make more uttapams in the same way.
9. Transfer the uttapams to serving plates and serve hot with coconut chutney.