A combination of cereals and pulses always gives us balanced nutritious food containing lysine and methionine. Hence in many Indian ethnic food preparations, cereals and pulses are mixed at desirable proportions. We use vidhara leaves with combination of cereal and pules to prepare healthy and nutritious food. Vidhara leaves plant is effective against diabetes, anemia, obesity, tuberculosis, syphilis and cerebral disorders. It is also used as a cardiotonic, expectorant, digestive, carminative and appetizer. The hypotension, spasmolytic and anti-inflammatory activity was also reported by the seeds of the A. Nervosa plant. In Ayurveda medicinal system, it is used as Vriddhadaraka, i.e., the plant is associated with the anti-ageing property. The objectives of study were to enhance the nutritional profile and quality of instant multigrain vadi mix to optimize the recipe by incorporating cereal grain flours (rice flour), pulses flour (gram flour) and spices powders (turmeric, cumin seed, garlic, and green chilli), sesame seeds, Asafoetida and salt so as to standardize it during development, processing, packaging, storage and quality evaluation of vadi mix. The experiment was designed to Prepare Nutritional vadi from vidhara leaves. The chemical properties of Vidhara Vadi were carried out which shows moisture content (24.393 %), Fat (19.15 gm), Ash (4.379 %), Carbohydrate (40.991 gm), Energy (380.707 kcal) and Protein (11.078 gm) Vidhara vadi recorded highest sensory score in all the quality attributes. It concluded that the Vidhara vadi can be stored for 6 day at room temperature with satisfies consumer acceptability.