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1: Wash the rice and soak for at least 3 hours.

2: Grind the rice along with coconut, salt and ½ cup of water into a fine paste.

3: Add the batter into a bowl and add the remaining water. Whisk until smooth.

4: Heat a non-stick Tawa. Add a ladle of the batter and swirl the pan.

5: Cook on a medium flame for 40 seconds.

6: Fold into quarters and set aside. Serve with any gravy or chutney.

7: In a pan dry roast Kashmiri red chilli, red chilli, coriander, cumin, fennel and pepper.

8: Grind the dry roasted ingredients with ginger, garlic cloves, lemon juice and tamarind juice to a smooth paste.

9: Marinate the chicken with the ground paste and curd for 1 hour.

10: In a pan add ghee, finely chopped onion, once the onions turn golden, add the marinated chicken with the masala and salt.

11: Cook the chicken for 15 minutes on medium-high heat until the ghee separated and the chicken is coated well with the masala.

12: Add jaggery and curry leaves and cook for 1 more minute.

13: Remove from heat and serve with rice/roti/paratha/dosa/appam.