The present study was carried out combination of Barnyard millet (20-30%), Finger millet (10-30%), Corn grits (40-60%), and Green gram dhal (10%) blends for preparation of extruded product using Single screw extrusion cooking. The extruded products were compared with control Corn grits (100%). Physical and sensory qualities of extruded products were investigated. Bulk density was deduced with increasing corn grits content and expansion ratio increased with increasing corn grits composition. The proximate analysis was carried out for all samples. Compare to all samples with control the T1 (Barnyard millet, Finger millet, Corn grits, Green gram dhal were 30,20,40,10 percent respectively) sample showed good attributes and which was combination of cereal and pulse so it may be balance our protein requirement. The selected extruded product T1 studied shelf life studied at room temperature till 45 days the product was good.