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.
