Soak lentils in warm water for 2 hours. Drain well. Combine drained lentils, vegetable broth, ginger, onions, garlic, jalapeño pepper, spices and salt in a food processor fitted with the metal blade. When well blended and frothy, pour into mixing bowl, Stir in cilantro, parsley, scallions and ¼ cup yogurt.
Heat griddle over high heat. Coat with a think layer of clarified butter. When griddle is hot, lower heat to medium-high and pour in enough batter to make a 5" pancake.