Add semolina, rice flour, salt, chilli powder and black pepper to a large bowl. Toss to mix.
Heat oil in a small frying pan on medium. Add green chilli and cumin seeds. Sauté for a few seconds until fragrant. Add onion, carrot and capsicum. Toss and sauté for 2 minutes until veggies are glazed. Remove from heat.
Add veggies to the semolina mix in the bowl.
Add coriander, yoghurt and water. Mix well with a wooden spoon to form a loose batter.
Sprinkle the baking soda over the pancake batter. Drizzle the lemon juice over the baking soda till it starts frothing. Wait a few seconds and then using a wooden spoon, lightly mix the batter in a clockwise motion for a few seconds until it feels light and airy.
Drizzle some oil in a frying pan on medium-low heat. Spoon half a cup of the pancake batter over the oil in the pan. Spread it gently to half inch thickness. Cook for 4-6 minutes until the bottom appears golden and crisped while the top is starting to dry out. Gently flip the pancake over and cook the other side for 4-6 minutes or until the pancake appears cooked, fluffy and crispy on the outside. (Do not press the pancake with the spatula. It is important to let it cook on gentle heat without pressing in order to get a fluffy interior and crispy crust). If the pancake starts browning too quickly, reduce the heat.
Repeat with the remaining batter.
Cooking Heat - It is important to cook the pancakes on medium-low to low heat for a longer period to ensure the middle is cooked to fluffy perfection. Do not press the pancake down with your spatula, pressing down makes the middle stodgy and you will never get a fluffy pancake.Substitutions - If you want to substitute semolina, try subbing it with 3/4 polenta and 1/4 rice flour. It will be quite close to the original recipe texture.