Strain rice, (reserving some of the liquid) and into a food processor. Add ¼ cup yoghurt and ¼ cupst rained, reserved rice water. Process until smooth.
Add ¼ cup yoghurt, peas, grated carrot, grated potato, chopped coriander, chopped curry leaves, chilli flakes, cornflour, baking soda, salt and 1 teaspoon oil to ground rice mixture in the mixing bowl and mix until well combined. Add a little more soaking water if necessary to bring it to the consistency of thick pancake batter.
Heat a crepe pan (or frying pan or gridle) on medium heat. Grease the pan and add a ladle full of mixture and spread it on the panlike a pancake. Cook for approx 3mins, until small bubbles start to appear on the surface and bottom is golden brown. Flip and cook for a further 2-3 mins until golden brown.
Serve hot with green chutney (and or with sambhar)