Add soaked and drained green gram and pearl millet in a grinder jar along with cumin seeds, green chilies (if using), and salt.

Pulse for 2-3 times, add little water and grind to a coarse batter.

Pesarattu does not need fermentation, so we can immediately start with making the dosa.

Transfer a ladle full of batter at the center of the heated skillet. Lower the flame and spread the batter from center towards the edge using the back of the same ladle in circular movement.

Drizzle little oil on the sides of the pesarattu and allow it to cook on medium flame until crisp. Flip it and cook from the other side as well.

Repeat the same process for rest of the batter.

Serve the pearl millet green gram pesarattu with some podi of your choice.