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Soak the red lentils in water for 1–2 hours, drain and rinse well until the water runs clear.
Add the soaked lentils to a high-speed blender with ¾ cup water, nutritional yeast, turmeric, and salt.
Blend until completely smooth.
Let the batter rest for 10–15 minutes.
Heat a nonstick pan over medium heat and lightly grease if needed, and pour about ¼ cup batter into the pan.
Let it sit for a few seconds so the bottom can start to set, then use the back of a spoon to gently spread the batter outward into a thin circle, like a dosa.
Cook until the edges start to lift and the top looks set, carefully flip and cook the other side until lightly golden.