Drain the urad dal and grind it into thick fine paste.
Mean while remove the green outer skin of the ash gourd, soft inner region with seeds and grate it .Squeeze out the water from the grated ash gourd.
Grind roughly chopped mangoes with chilli , salt and hing/make a fine paste like chutney .
Now combine the urad dal paste ,grated squeezed ash gourd and mango chilli paste .Mix everything well and taste test .
Spread a greased polythene sheet or cotton cloth under Sun .take spoon full of batter and put it on polythene such that they come out small and round in shape .You can use your hands also to put. But dont make big size sandige .
Sun dry it for 2-3 days until the sandige dry completely.Then remove from the sheer and store them in a airtight container
Shallow fry or deep fry the sandige as and when you require and serve with dal rice , lemon rasam, curd rice etc. I always shallow fry in coconut oil ( roast with little oil on medium flame) . Authentic Mangalore way of serving this sandige. Do give a try . you will love it for sure .
ash gourd and white pumpkin adds nice tanginess to the batter .
Make the batter thick only . Dont add too much water while grinding .