Soak the raw rice for 4 hours. Then wash and drain it.

Grind the drained rice along with grated coconut and water as required. Grind it to make a smooth fine paste.

Pour the batter into a bowl, add salt as required and mix well. The batter should be in a semi thick consistency.

Lightly grease the idli moulds with oil. Add a layer of batter in the idli maker vessel. Over that add the layer of chicken masala filling. Steam the idlis for 8 to 10 minutes on high flame. Check if the idlis are cooked by piercing them with a fork.

Chicken Idli is ready to be served.