Diabetes mellitus is very common now a day, small modification in the diet can helps to controls high blood sugar levels. This study delivers the importance of fibre by adding whole grain, millets with pulses to formulate a mix for type II diabetes. The objective of the study is to formulate a low glycemic index mix of three variations by using roasting processing then evaluate organoleptic and their glycemic index checked. The mix-I variations were selected as they have high score of acceptability (4.40) and low glycemic index value (GI value- 51.94± 1.60) compare to other two mixes. From Mix-I five recipes such as Adai, Chapathi, Dosa, Dhokla and Idiyappam were formulated and their sensory and glycemic index and glycemic load were checked. The overall acceptability for Adai was 4.4±0.81, Chapathi 4.9±0.30, Dhokla 3.6±0.67, Dosa 3.6±0.81 and for Idiyappam 3.6±0.67. The mean GI and GL value for Adai (GI 46.53±2.34, GL 18.68), Chapathi (GI 50.32±1.78, GL 20.20), Dosa (GI 45.60±2.58, GL 18.30), Dhokla (GI 40.99±1.47, GL 16.45) and for Idiyappam (GI 50.32±1.78, GL 20.02), respectively.