In a mixer grinder, blend fresh green peas, coriander leaves, ginger, green chillies, and water (0.75 cup) until you get a smooth paste.

In a bowl, combine rava, curd, salt, and the blended paste.

Gradually add water to adjust the consistency to make a batter similar to pancake batter.

Heat a non-stick pan and lightly grease it with oil.

Pour a ladle of batter onto the pan and spread it out evenly.

Cook on medium heat until the edges turn golden brown.

Flip the chilla and cook the other side until golden brown.

Remove from the pan and set aside.

In a pan, heat oil and sauté chana dal, urad dal, and roasted chana dal until they turn golden.

Add mustard seeds, cumin seeds, hing, and dried red chillies. Sauté for a minute.

Add chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until tomatoes are mushy.

Transfer the mixture to a blender jar and add jaggery powder and water.

Blend until smooth.