Methodology: Horse gram was subjected to dry roasting, germination and autoclaving in addition to germination. This horse gram flour was used for preparing chutney powder and rasam mix. The prepared horse gram chutney powder and rasam mix with – dry roasted, germinated and germinated & autoclaved horse gram flour was subjected to selected nutrients analysis, α amylase activity and total polyphenols and phytic acid. All the products were subjected to sensory analysis. 

Results: Chutney powder and rasam mix prepared with untreated horse gram flour was least accepted and therefore nutrient and other analysis was not done for the same. The horse gram chutney powder and rasam mix developed with all three pre-treatments- dry roasting, germination and germination& autoclaving had a good sensory appeal. There was no significant change in the protein, calcium and iron content on various pre-treatments. In the germinated and germinated & autoclaved samples there was a significant reduction in phytic acid and polyphenol content. Amylase activity has increased on germination. Horse gram chutney powder and rasam mix with either of pre-treatments- germination or germination & autoclaving would maximise the health benefits of horse gram in our diet.