Bisibelebath, is a spicy rice-based meal with its origin in the state of Karnataka made of rice, lentils, spices and vegetables. In the present study, little millet was replaced with rice and an attempt was made to develop ready to cook (RTC) Bisibelebath mix using little millet and other ingredients. Little millet varies from rice in structural characteristics; therefore it is essential to standardize the millet and pulse ratio using Re­sponse Surface Methodology (RSM). The optimization of RTC little millet Bisibelebath mix was achieved using little millet, red gram dhal and spice mixture as ingredient variables and sensory attributes were selected as responses. Over 15 different combinations, sensory scores ranged from appearance 6.29-8, colour 6.56-8.01, consistency 6.54-8.12, flavour 6.63-8.05, taste 5.89-8.11 and overall acceptability 6.36-7.95. The optimized solution was 50g little millet and red gram dhal and 15.36g spice mixture with best fit desirability of 0.9.