1 teaspoon salt
1/4 teaspoon baking soda
3 jalapeño chiles, stemmed, seeded and finely chopped
Combine rice and urad dal in a large glass or stainless steel bowl. Cover with 3 inches of water and soak overnight. Drain. Transfer to a blender or food processor and puree with salt and 1 cup water until smooth. Transfer to bowl, cover with towel and let stand six to 12 hours at room temperature or until batter is fermented and slightly bubbly on surface. Stir in yogurt, baking soda and 1/2 cup water.
Sprinkle 3 tbs pea mixture over pancake. Cook 3 minutes or until bottom is golden. Flip carefully and cook other side1 minute more or until golden. Place pancake on baking sheet, vegetable-side up, and keep warm in oven. Repeat with remaining lentil and pea mixture until you have 8 pancakes. Serve warm.