Instructions:
1. To make the yogurt dip, combine the yogurt, water, red onion, cucumber, and salt in a bowl. Set aside.

2. Heat 1 tbsp olive oil in a pan over medium heat. Place 4 tempeh strips in the pan and cook for 2 minutes. Flip the strips and cook for another 2 minutes.

3. Place the cooked tempeh strips on a cutting board and let cool. Transfer any remaining oil from the pan to a ramekin or small bowl. Reserve this oil for cooking the pancakes.

4. Once cool to the touch, cut the tempeh strips into smaller pieces to resemble bacon bits.

5. In a medium bowl, combine chickpea flour, rice flour, green bell pepper, jalapeño, tempeh bacon bits, ground cumin, turmeric, garlic powder, ground ginger, baking soda, and salt.

6. Add in 1⁄2 cup water at a time and mix the batter with a fork until there are no flour lumps. Let the batter rest for about 20 minutes.

7. Heat the same pan over medium heat. No need to add any oil, but allow the pan to properly heat.

8. Mix the batter one more time with a fork, then place 1⁄2 cup of batter on the heated pan. Use the back of a cooking spoon to immediately spread the batter around to form somewhat of a circular shape.

9. Drizzle 1⁄4 tsp of the reserved oil on the edges of the pudla. Cook for 2-3 minutes.

10. Use a spatula to carefully lift the edges of the pudla off the pan, until the whole pudla easily slides around in the pan. Gently flip the pudla and cook for another 2-3 minutes.

11. Repeat steps 8-10 for each additional pudla.

12. Serve the pudla with the yogurt dip!