Peel the bottle gourd skin and scoop out the seeds if any. Then grate the bottle gourd kernel, chop onion and green chillies in to small pieces. Set them aside till use.

Soak split chickpea lentil in some water for around 15 minutes.

Sieve the rice flour in to a wide bowl. Include grated bottle gourd, chopped onion, green chillies, coriander leaves, grated coconut, cumin seeds, salt and drained chana lentils. Mix all these ingredients with your hands, use water if needed and make stiff dough.

Scoop lemon sized balls from the dough and pat on greased plastic sheet in to 3cm discs.

Meanwhile heat oil in a heavy bottom wok, when the oil gets heated enough ( check by dropping a pinch of dough in to oil, if the dough raises to the top immediately, oil is rightly heated.) drop patted discs in to oil.

Fry them till they slightly turn brown. Turn and cook the other side as well. Remove the deep fried discs from oil using slotted ladle and drain on kitchen tissue paper. Repeat the process with rest of the dough.

Super tasty evening snack bottle gourd nippattu is ready. Serve them with evening tea.

While making the dough, add water only if necessary. For me, water oozed from grated bottle gourd was enough to make the stiff dough.

Keep the greased plastic sheet ready before heating oil. Pat a batch of nippattu and while frying these, get ready with next batch.

Be very careful while loosening and removing the patted nippattu from sheet. Turn the plastic sheet with patted nippattu facing down on your palm, so that it is released easily.