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Ready-to-eat breakfast cereals (RTEBCs) have been developed from low-amylose rice by incorporating germinated green gram and bhimkolflour. A four variable central composite design (CCD) was used to evaluate the effects of independent variables on product responses, viz. blend ratio (80:10:10 - 60:30:10) of low-amylose rice flour, germinated green gram and bhimkol), screw speed (200 - 400 rpm), barrel temperature (90 - 130 °C) and feed moisture content (10.5 – 20.5%, wet basis), respectively. Extrudates developed in the optimized condition showed acceptable physic-chemical properties viz. EI (5.5) and BS (0.215 N/mm2), WAI (483.21 g/100g), WSI (46.22 g/100g), PV (484 cp) and FV (154 cp),. The extrudates were found to have dietary fibre content and vitamin B1content of 5.16 % and 0.847 μg/g, respectively. MTT-proliferation study showed 75.45 % survivality for extrudate made of low amylose rice blended with germinated green gram and bhimkolflour at maximum concentration of 50 mg/ml, respectively. Thus it was demonstrated that germinated green gram and bhimkolcould be extruded to have a healthy RTBCs as well as weaning food.