Different starchy foods produce different glycemic responses when fed individually. The reason for differences in glycemic response appears to relate to the rate at which the foods are digested and the many factors influencing this. The glycemic index (GI) is a system of classification.The glycaemic index (GI) concept is based on the difference in blood glucose response after ingestion of the same amount of carbohydrates from different foods, and possible implications of these differences for health, performance and well-being. GI is defined as the incremental blood glucose area (0_2 h) following ingestion of 50 g of available carbohydrates in the test product as a percentage of the corresponding area following an equivalent amount of carbohydrate from a reference product. A high GI is generally accompanied by a high insulin response. The glycaemic load (GL) is the GI_/the amount (g) of carbohydrate in the food/100. Many factors affect the GI of foods, and GI values . Some epidemiological studies and intervention studies indicate that low GI diets may favourably influence the risk of chronic diseases such as diabetes and coronary heart disease, although further well-controlled studies are needed for more definite conclusions. Diet plays an important role in management of diabetes and foods having low glycemic index are gaining more importance as they delay the release of glucose in the blood. It is essential to develop low glycemic foods from regionally available ingredients for use in daily dietaries.Hence, the present study was undertaken to assess the glycemic index of the traditional recipes prepared from millet on normal subjects. The traditional recipe idli ( fermented millet cake) from south India was developed from from five different millets namely Pearl, Kodo,little,bayrn yard and foxtail and rice . Standardization were done to provide 50g of carbohydrate from one portion (3 Nos). The millet idli prepared from different millet were subjected to glycemic index and GL on selected normal subjects ( n=10). The glycemic index and load was found to be 49.64 ± 1.5,50±2.4,52± 2.4,55± 2.4,58± 2.1,75± 1.8 and 11.3± 1.2,12.5± 1.4,10.2,11.1± 1.6,11.2± 1.4,14.4± 1.3,and13.2± 1.5 for Foxtail, Bayrnyard, Little, Pearl, Koda millet and Rice idli respectively .