For the chicken gravy, please see my post..#Hyderabadi..If you want to cook a different version, please look up for the various recipes available in CT for chicken or other non veg of your choice. Ensure that the gravy is not watery at all.It should be of medium consistency. Recommend to use left over gravy

The chicken pieces should be strips and possibly remove all the bones from the pieces. Else,you can use boneless chicken for the gravy you prepare

Boil water along with salt required

Let the water cool for a while,so that you don't burn your hands while kneading.Add the rice flour,coconut and cumin seeds to the water.Mix well to form a soft but sticky dough

You may not have to knead it really well to make an even dough due to the stickiness,but make sure the flour and water is blended thoroughly

Rub some oil/ghee on your palms and make small balls from the dough.The ball size should be a little smaller than lemon

Sometimes you would find that even after steaming, they would still be soft.In such cases,leave them open for a while so that the heat in them goes off

In a pan,heat 1-2 tablespoons of oil,add the gravy to it and once it starts heating up, add the steamed balls and mix well.Simmer the flame,close the pan with a lid and let it cook for about a minute or two so that the gravy and the steamed balls get blended well

Garnish with fresh coriander and curry leaves

Serve hot