Take soaked and drained moon dal and blend in a mixer using little water to make a thick paste.
Pour it in a bowl and then take green peas and blend it too to make a thick paste.
Take a bowl and add moong dal, peas. Now add onion, ginger, coriander leaves, salt and green chili in it.
Mix it and then add baking soda in it.
Mix well and add water to make a thin batter. Add water in small batches to get your desired consistency.
Heat a large frying pan on medium-high heat. Add a little oil to coat the pan
When the pan is hot, scoop ½ cup mixture for each chilla and flatten out until 1cm thick.
Cook for a few minutes until bottom is golden brown and then flip and cook on the other side.
Usually, the cooking time for each chilla is about 4-5 minutes. You can even place them into a pre-heated oven to keep warm while making the remaining chillas.
Repeat the same process with remaining mixture.
Serve hot with pica de gallo or tomato ketchup.