Wash the ridge gourd under running water and peel the hard ridges off. It's not required to peel the skin completely. Slice the gourd in to medium thick circular discs.

In a wide bowl sieve the gram flour and rice flour together. Throw in red chilly powder, turmeric powder, salt, cooking soda and crushed carom seeds. Give a quick mix. Slowly adding water in steps, make batter that is neither too thick nor too thin. It should be of dosa batter consistency.

Heat oil in a heavy bottom wok on a medium flame. As it gets heated, dip the ridge gourd slice in the gram flour batter so that it gets coated well on both sides, then carefully drop it in to hot oil.

Fry the bajji till they turn golden brown on both sides. Using slotted ladle remove them from oil and drain the excess oil over kitchen tissue paper. Repeat the process with rest of the slices.

Crispy and hot ridge gourd bajji is ready to devour with a cup of coffee / tea.

Do not peel off the complete skin of ridge gourd instead peel only the hard ridges.

Ridge gourd slices have to be of medium thickness. If they are too thin, will not hold the batter and on the other hand if they are thick will not cook well from inside.

Carom seeds help in digestion, so do not skip adding it.

While making batter, add water carefully as the batter can turn too thin and may not coat well on ridge gourd slices.

You can taste the batter and adjust red chilly powder as per your preferences.

To check the oil, drop a pinch of batter and if it raises to the top gradually then it is the right temperature to deep fry the bajji.

While chopping the ridge gourd I would recommend tasting it to ensure it is not bitter.