Injera or Biddena commonly made from tef (Eragrostis tef (Zucc) Trotter) grain and a combination with other grains is a staple food of Ethiopian and neighboring countries. Millet and millet-based food products are rich in polyphenols and antioxidant activities and even so there is limited information. This study aimed to evaluate millet varieties for their injera making quality and polyphenol antioxidant activity. Five millet varieties and one tef variety called Quncho were collected, investigated and compared. A significant (p0.05) reduction in total phenols, total flavonoids contents and DPPH free radical scavenging capacity. Hence, it is recommended that Tesema and Kola-1 varieties could be used for functional food development and injera making quality, respectively.