In a kadai add 4 tbsp of oil add in the whole spices and onions, when golden brown add in tomatoes, green chillies and ginger garlic paste.saute well.now allow the mixture to cool
Blend everything and add to the same kadai, now add in all the masalas and saute till the oil comes out
Check for spicy, add in the chicken, coriander and mint leaves, mix well check for salt,add enough water and close the lid.cook till the chicken is tender.
In a sauce pan boil water add in salt about 1 tbsp for 1 kg rice flour. in a mixing bowl, add in the rice flour and pour hot boiling water till the level of the flour, don't mix, if the water get absorbed add in more hot boiling water, until the flour gets fully wet.add little by little water,
After 5 or 7 minutes mix the flour with a wooden spatula, mix well, now spoon in the flour into a string hopper maker and press into the sting hopper plate and place the stand in a steamer.
Check in between, after fully cooked remove the stand from the steamer and allow to cool down before taking out from the plate to avoid breaking of sting hoppers
