In college of food science and technology, Rudrur, Nizamabad, research was conducted to formulate and develop the product instant multigrain porridge by selecting the different grains like sorghum, barley, finger millet, foxtail millet, barnyard millet, corn, Amaranthus and black gram which are of increasing their demand in recent years due to their, nutritional content and also these control the lifestyle diseases like diabetes, reduce the risk of obesity a because the millets have the high fiber content. Amaranthus is used as it is rich in protein, calcium and iron which are required by human body. Using these grains in different proportions we made treatments like T1, T2, T3 compared with control sample which does not have amaranthus grains and black gram. In this laboratory investigation, amaranth grains and black gram along with other millets and cereals are taken and soaked and then pressure cooked and then dried and milled to a coarse powder. Three different samples are prepared with varying amaranth grain and black gram percentage i.e., different proportions like 8%, 10%, 14% and 8%, 10%, 20%. These formulations were analyzed to study proximate composition, sensory evaluation, Water absorption capacity, cooking time. From proximate analysis it was concluded that Amaranthus seeds and black gram incorporated instant multigrain porridge was rich in protein and iron. From sensory analysis it was concluded that instant multigrain porridge prepared with 14% Amaranthus seeds and 20% black gram was best in terms of taste, flavour and overall acceptability.