In present study of finger millet malt flour and its quality evaluation was done. The drying characteristics were studied by the convective hot air drying method at the temperature of 45°C. The Physico-chemical properties of finger millet malt and finger millet flour like moisture, protein, fat, ash, fiber, carbohydrate, bulk density, water absorption capacity, wettability ranged from 5.6 ± 0.10 to 5.4±0.01, 6.43 ± 0.26 to 6.16±0.04, 1.18 ± 0.05 to 0.07±0.03, 1.5 ± 0.03 to 1.15±0.06, 3.75 ± 0.01 to 3.1±0.30, 81.57 ± 0.42 to 83.12±0.28, 0.606 ± 0.0 to 0.588±0.0, 2.94 ± 0.02 to 2.08±0.14, 41 ± 1.00 to 39±1.00 respectively. The study will help in decision making of using finger millet flour or malt in various cookies, biscuits, and functional foods preparation.