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1: Heat a pan with oil.

2: Once hot, add the whole spices.

3: Once fragrant, add the onions and green chilli. Saute for 6-7 minutes or until lightly golden.

4: Add the ginger garlic paste and saute until fragrant, around 1 minute.

5: Add the whole spices followed by the chicken. Mix to combine well and add a little water.

6: Bring the water to a boil and cook for 10 minutes, then reduce until the desired thickness.

7: To make the gunpowder, blend all the required ingredients.

8: To make the chutney, blend all the required ingredients.

9: To make the idli, add the batter to a buttered dish and steam for 15 minutes.

10: To assemble, slice the idli in half.

11: Toast in a pan until golden brown.

12: Spread a layer of the chutney on both slices of idli.

13: Sprinkle some gunpowder.

14: Add the lettuce followed by the chicken and close with the other idli.