Strain rice, (reserving some of the liquid) and place in mixing bowl. Add ¼ cup yoghurt and ¼ cup strained, reserved rice water. Blend 1min/speed 10.
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 blend 30sec/speed
Add a little more soaking water if necessary to bring it to the consistency of thick pancake batter and repeat blend 30 sec/speed 5.
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 pan like 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)