In this paper the effect of incorporation of multigrain mixes from finger millet malt and moth bean malt on the various physico-chemical quality characteristics and sensory score of thalipeeth was evaluated. The multigrain mixes was prepared by using the finger millet malt : moth bean malt at 16:36, 21:31, 26:26, 31:21, 36:16 respectively. The various quality characteristics i.e., Moisture%, Protein%, Fat%, Fibre%, Ash%, Carbohydrates%, calorific value along with the sensory attributes i.e. color, texture, taste and overall acceptability of the developed thalipeeth was evaluated. Response surface analysis was performed with the quality attributes indicated that multigrain mixes prepared with finger millet malt 26%, moth bean malt 26% and drumstick leaf powder results the best quality multigrain mixes have best nutritional, textural and sensory qualities. The optimal product at quality consist of %. The moisture content 5.75 %, protein 14.94 %, fat 2.14%, fibre 0.93%, ash 2.27% and carbohydrate 73.93%, calorific value 374.895 (kcal/100g), whiteness index 24.32 and have heights sensory score higher colour 8.20, taste 8.78, Texture 8.40, overall acceptability 8.4.