Heat oil in a saucepan and add 1 tsp whole cumin. When it changes color, add sliced onion and sauté until soft. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder.

Fry the masala for 2 minutes or till the raw smell disappears. Add a few drops of water if needed.

Now add cooked chicken, lemon juice, salt, and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

Heat a non-stick saucepan and boil 2 and 1/4 cup water and salt. Add 1 cup idli rava to the boiling water and stir well.

Before adding rava to reduce the flame. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.

Keep stirring on low flame till the mixture gets thicker and starts to leave the sides. While cooking, the water starts to dry up and batter starts looking like a very soft dough. Remove from heat and cool for 2 minutes.

When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.

Stuff each dumpling with the 1 tbsp of a chicken mixture or as needed. Heat a steamer with enough water.

Place the stuffed dumplings in the steamer and steam cook for about 10 minutes. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.

Serve warm.