Place the rice flour in a mixing bowl and gradually add water while stirring to create a thin, lump-free batter.

In a separate bowl, combine the chicken mince with salt, chilli powder, cumin powder, turmeric powder, and garlic-ginger paste, mixing thoroughly.

Heat a non-stick frying pan and add ½ tbsp of oil.

Using a ladle, pour a thin circle of the rice batter onto the pan and allow it to set for about 3 seconds.

Evenly spread the spiced chicken mince over the pancake base, leaving a small gap in the center. Cover the pan with a lid and cook for approximately 10 minutes.

Carefully crack an egg into the central space, then sprinkle chopped coriander leaves and add sliced tomatoes. Cover and cook for an additional 3–4 minutes until the egg is set.