Follow these steps carefully to achieve perfectly crispy and delicious lentil fritters every time:

1. Rinse and Soak Lentils: Place the red lentils in a fine-mesh sieve and rinse them under cold running water until the water runs clear. This removes dust and excess starch. Transfer the rinsed lentils to a medium bowl and cover them with 2-3 cups of fresh water. Ensure the lentils are submerged by at least an inch. Let them soak for a minimum of 30 minutes, or up to 1 hour. Soaking softens the lentils, making them easier to grind and ensuring a tender interior in the final fritter. Longer soaking isn’t necessary for red lentils and might make them too mushy.
2. Drain Thoroughly: Once soaked, pour the lentils back into the fine-mesh sieve and drain all the water very well. Press gently on the lentils to remove excess moisture. This step is crucial; too much water will result in a runny batter that splatters during frying and yields less crispy fritters. Let them sit in the sieve for a few minutes to ensure they are well-drained.
3. Grind the Lentils: Transfer the drained lentils to a food processor or blender. Pulse them a few times until you achieve a coarse, thick paste. Avoid over-processing into a completely smooth puree; some texture is desirable for the fritters. You might need to scrape down the sides of the processor bowl a couple of times. If you don’t have a food processor, you can use a traditional grinder or even mash them thoroughly with a potato masher or the back of a fork, though this will require more effort and result in a chunkier texture.
4. Combine Ingredients: Transfer the coarsely ground lentil paste to a mixing bowl. Add the finely chopped onion, minced garlic, grated ginger, chopped green chilies (if using), chopped cilantro, cumin seeds, coriander powder, turmeric powder, red chili powder/paprika, asafoetida (if using), rice flour, and salt.
5. Mix the Batter: Gently mix all the ingredients together using a spoon or your hands until everything is well combined. Be careful not to overmix. The batter should be thick enough to hold its shape when dropped from a spoon. If it seems too wet, you can add another teaspoon or two of rice flour. If it seems excessively dry (unlikely if lentils were drained properly), add a tiny splash of water (start with 1 teaspoon), but err on the side of a thicker batter. Taste a tiny bit (if comfortable doing so raw) and adjust salt or spices if needed.
6. Heat the Oil: Pour vegetable oil into a heavy-bottomed pan or skillet (like cast iron) to a depth of about ½ to 1 inch for shallow frying. Heat the oil over medium heat. To test if the oil is ready, drop a tiny amount of the batter into it. If it sizzles immediately and floats to the surface within a few seconds without burning too quickly, the oil is at the right temperature (around 350-360°F or 175-180°C). If it browns too fast, reduce the heat slightly. If it sinks and bubbles slowly, the oil needs more time to heat up. Frying in oil that isn’t hot enough will result in greasy fritters.
7. Form and Fry the Fritters: Carefully drop spoonfuls of the lentil batter into the hot oil, flattening them slightly with the back of the spoon to form small patties or discs (about 2-3 inches in diameter). Alternatively, you can moisten your hands slightly, take a small portion of the batter, roll it into a ball, and then gently flatten it between your palms before sliding it into the oil. Do not overcrowd the pan; fry the fritters in batches (usually 4-6 at a time, depending on pan size) to maintain the oil temperature and ensure even cooking and crisping.
8. Cook Until Golden and Crispy: Fry the fritters for about 3-4 minutes on the first side, or until the edges are golden brown and crispy. Using a slotted spoon or tongs, carefully flip the fritters and fry for another 2-3 minutes on the second side, until they are uniformly golden brown, crispy all over, and cooked through. Adjust the heat as necessary during frying to prevent burning.
9. Drain Excess Oil: Once cooked, remove the fritters from the oil using a slotted spoon, allowing excess oil to drip back into the pan. Transfer the cooked fritters to a plate lined with paper towels to absorb any remaining surface oil. This step is key to keeping them crispy.
10. Repeat: Continue frying the remaining batter in batches, ensuring the oil temperature returns to optimal before adding the next batch. Add more oil if needed between batches.
11. Serve: Serve the crispy lentil fritters hot or warm for the best texture and flavour.