The present study was undertaken with an objective to develop ready to cook convenience products by using jowar. viz., ready to cook upama mix and Ready to cook Bisibele bath mix. Joawr grains were pre-treated and converted into semolina of different sizes (microns). Dehydrated vegetables were added to the ready to cook mixes. Further, upama mix and Bisibele bath mix were assessed for nutritional and sensory quality parameters. Further, these products were compared with control samples which are prepared by traditional methods. i.e, upama by wheat semolina and Bisibelebath by using rice. Results revealed that, nutrient contents specially minerals and crude fibre of jowar ready to cook mixes were higher compared to control sample. However, both the RTC products were well accepted in sensory quality assessment, hence these products can helps to add value to jowar.