Proximate content, sensory quality, viscosity and storage stability of malt prepared  from radiation  processed  (1and 5kGy) ragi (Eleusine coracana)  was studied. Irradiation reduced the malting loss and viscosity of the malt porridge without altering the proximate composition and acceptability of the malt porridge up to 6 months. Green gram malt was added to increase the protein content of porridge.