Prepare the Ridge Gourd: Wash, wipe, and grate the medium ridge gourd. Do not squeeze out the natural water from the grated vegetable.

Mix the Spices: In a large mixing bowl, add your grated ridge gourd, freshly chopped coriander, asafoetida, crushed carom seeds, sesame seeds, and crushed ginger-garlic-green chilli paste.

Add the Flours: Sprinkle the cumin-coriander powder, turmeric, and salt. Then, add the gram flour and rice flour. Crush some whole cumin seeds between your palms and drop them in.

Make the Dough: Mix everything well using your hands. The natural moisture from the ridge gourd is usually enough to bind the dough for your Dodkyachi Vadi. Add a few drops of water only if the mixture feels extremely dry.

Shape the Rolls: Take small portions of the mixed dough and shape them into medium-sized cylindrical logs or rolls.

Steam the Rolls: Grease a steaming plate or sieve with a few drops of oil. Boil about 1.5 glasses of water in a steamer pot. Place the rolls on the plate, cover, and steam on medium heat for 15 minutes.

Slice the Vadis: Once fully steamed, take them out and let the rolls cool down completely. Cut them evenly into round or diagonal slices (vadis).

Fry to Perfection: Heat oil in a pan on medium flame. Deep fry or shallow fry the steamed ridge gourd fritters until they turn a beautiful golden brown and crispy on both sides.