Boneless chicken breasts
Split Bengal gram (chana dal)
Split pigeon pea (toor dal/arhar dal)
Whole dry red chilli
1 inch piece
Fresh coriander leaves chopped
Curry leaves chopped
to shallow fry
Mince the chicken. Marinate with turmeric powder and a little salt.
Soak rice and dals for about twenty minutes. Drain and grind to a coarse batter with red chillies, peppercorns, ginger, garlic, fresh coriander leaves and curry leaves.
Mix the chicken into this batter. Adjust seasoning and stir in lemon juice. (The batter should be of dropping consistency, otherwise you can add a little water to adjust.)
Heat a tawa or griddle and smear with oil. Spread one ladle of the batter to about four to six diameter circle. Make a hole in the center with the spatula. Pour two tablespoons of oil around the edges and in the centre.
Cover with a lid and cook till the edges become crisp and turn golden brown. Turn over and pour some more oil and cook till the other side is crisp and light golden in colour. Serve hot.