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Pearl millet and small millets were studied for milling characteristics and the milled fractions were analysed for chemical composition and dietary fibre content. The milled grains were also evaluated for cooking quality. The yields of milled grains, bran and husk varied from 63.2 to 90.0%, 5.0 to 11.0% and 1.5 to 29.3% respectively. Milled grains contained about 90 and 70% of the grain protein and grain fat, respectively. The oil contents of the bran from pearl, finger and other small millets were 15, 3 and 23-27%, respectively. The total dietary fibre contents of milled grains ranged from 9-16% out of which 32-50% was soluble dietary fibre. Milled millet grains cooked soft within a short period when added to boiling water. The Brabender visco-amylograms of milled millet flour indicated a gelatinisation temperature of about 75 + 2°C, peak viscosity of 220-560 BU, breakdown viscosity of 20-120 BU and cold paste viscosity of 340-1120 BU.