The proposed article is envisaged in developing RTE foods by effective use of underutilized Nutri-cereals (millets) and legumes which focuses on the functional, rheological and nutritional aspects of millets and legumes used in formulating RTE foods. Further, it also highlights the significance of their consumption and in formulating extruded food. In this study, an attempt has been made to develop nutririch RTE food by incorporating legume with millets. Millet (Finger millet) was blended along with corn and wheat in the proportion of 0:100, 25:75, 50:50 and 100:0. Legume (Macrotyloma uniflorum) flour was added at the rate of 10, 20, 30 and 40 percent. Among these levels of trails 25:75 (finger millet: corn-wheat) with 10 percent legume was awarded highest acceptability score of 8.30 compared to all other samples resulting with significantly highest protein percent (12.25%) compared to control (11.05%). The rheological properties such as hardness, crispiness, gumminess, and chewiness were observed to be 718.10N, 28 numbers of peaks, 138 and 23.62 respectively. Similarly, functional properties namely Expansion ratio of 3.31, Water absorption index of 6.14 g/100g, Water solubility index of 3.52 g/100g, the water holding capacity of 142.55 g/100g and Oil holding the capacity of 68.18 g/100g respectively was observed for millet and legume-based RTE food.