Soak the white urad dal in water for 4-5 hours.

Drain the water from the soaked dal.

In a mixer grinder, grind the soaked dal along with green chilies to a fine paste, using minimal water.

Transfer the batter to a bowl.

Add the diced ash gourd pieces to the batter.

Add salt and a pinch of baking soda.

Mix all ingredients well.

Heat oil in a small pan for deep frying.

Once the oil is heated, reduce the flame to medium.

Apply a little water to your palm.

Take a small portion of the batter and pat it into a round shape on your moistened palm.

Gently drop the fritter into the hot oil.

Fry the fritters until they turn golden brown on both sides.

Remove the fried fritters from the oil and drain on kitchen towel.

Serve hot with chutney or sambar.