Millets are one of the oldest foods known to humans and cultivated since time immemorial. Little millet (Panicum miliare) is nutritious, healthy and versatile and hence would be a worthy addition to one’s diet. The physical, chemical and functional properties of local genotype and improved variety Sukshema were studied. Variation in physical characteristics of little millet genotypes revealed that dehulled Sukshema grain was significantly longer (1.81mm) with higher weight (2.32g/ 1000 grains), swelling capacity (0.20ml/1000 grains) and swelling index (10.41). Local little millet had higher moisture (11.43%) and fat (4.97%), while Sukshema possessed higher protein (8.96%), carbohydrate (70.47%), starch (59.19%) and zinc (2.03mg/100g). Functional properties indicated that the water (0.88g/g) and oil (0.66g/g) absorption capacity and swelling power (7.73g/g) were higher and least gelation capacity was lower (9.07%) in Sukshema.