Combine rice, chana dal, urad dal, and yellow split peas in a large bowl.

Soak the mixture in ample water for approximately 2 hours.

Grind the soaked mixture with red chili powder and salt to a coarse consistency, using minimal water.

Allow the batter to ferment for about 3-4 hours, then refrigerate or freeze as needed.

Note that fermentation may take longer in cooler environments; consider using a warm oven (pilot light only) to aid the process.

Prior to cooking, incorporate finely chopped onions, grated carrots, or grated coconut into the batter (optional).

If freezing, only ferment for about an hour.

Before using frozen batter, allow it to thaw completely.