Breakfast recipes like upma, dosa and thalipattu prepared from different millets were analysed for nutrientcomposition, polyphenol content and antioxidant activity. Significant variation in nutrient composition was observed indifferent recipes. Moisture and protein content of upma, dosa and thalipattu ranged from 63.12 to 65.87, 37.75 to 47.42 and41.59 to 47.16 per cent and 4.99 to 7.31, 9.67 to 11.46 and 8.63 to 12.19 per cent respectively. Most of the millet recipesexhibited high fat, ash and dietary fibre contents than rice. All millet recipes had higher polyphenol content and DPPHradical scavenging activity as compared to the rice and wheat recipes. A highly significant positive correlation was foundbetween the polyphenol content and DPPH radical scavenging activity of the recipes. Thus as source of good dietary fibre,polyphenol and antioxidant activity, millet recipes can be suitable breakfast foods in the regular diet of diabetes.