The suitability of little millet (Panicum sumatrense) for the preparation of Anaras was studied as value addition. Anaras was prepared by different types of rice (Bold and Fine) and little millet (White and Black) flour and evaluated for product quality. Kernel weight and volume of little millet was lower than rice varieties whereas the density of little millet grain was higher than rice varieties. Highest moisture content was observed in fine rice flour (12.4%) and the lowest was found in little millet black flour (11.1%). Ash content showed a significant difference between rice and little millet varieties, while starch content did not show any significant difference. Organoleptic scores of Anaras prepared from rice varieties ranged from 7.1-8.3 whereas product prepared from two types of little millet ranged from 3.6-6.2. Mean organoleptic scores of Anaras prepared with bold rice was higher and lower for both millet varieties.