Place rice flour in a mixing bowl.
Add water slowly and stirring to the bowl to make a thin batter.
Place chicken mince in a separate bowl and add salt chili powder, cumin powder and ginger-garlic paste and mix thoroughly.
Heat a non-stick frying pan and pour ½ tbsp. of oil.
Take the rice batter in a ladle and pour in the frying pan in the shape of a circle and cool for 3 seconds.
Add the chicken mince mix on top of the Pancake-type base. Spread the mince while leaving a space in the center. Cook for around 10 minutes with the lid on. Carefully crack an egg in the central space.
Sprinkle some chopped coriander leaves and add the sliced tomatoes. Cook for around 3-4 minutes with the lid on.