Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF)flours together with water and sodium alginate as binding agent through extrusion was carried out. Two variable viz., BPDF(20, 30 and 40%) and moisture content (25, 30 and 35%) were controlled in the study to produce rice analogue resemblingthe raw rice. The optimum combination of flour mixture established for 30% BPDF and 30% water content with highestdesirability of 0.855. The optimum combination had highest crude protein, carbohydrate andash contentof 12.73, 71.72 and0.990 %, respectively. The colour values L*, a* and b* were found to be 69.30, 4.62 and 26.31, respectively. The pastingtemperature and peak viscosity were 77.65 oC and 23.17Pa.s. The physico-chemical and pasting properties can be modifiedby altering the different constituents for specific quality requirements.