Millets are important food crops in semi-arid and tropical regions of Africa and Asia. The cooking and eating quality of foods are determined by the rheological, functional and color properties of flours. In this research, four finger millet varieties (Axum, Padet, Tadese and Tesema) and one pearl millet variety (Kola-1) were collected. The aim of this study was to evaluate the rheological, functional and color characteristics of improved millet varieties grown in Ethiopia. A significant (p0C) and the lowest flour swelling power (195.54 g/g), peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity and falling number with a values of 855cP, 293.5cP, 561.5cP, 540cP, 833.5cP and 197.5 sec, respectively compared to finger millet varieties. Padet had the highest flour water absorption index (3.24g g/g), pasting profiles (3434cP, 1704cP, 1730cP, 2042cP and 3746cP) and the lowest pasting temperature (75.02⁰C). The water absorption capacity of flours was ranged from 116.11 to 120.68%, the highest for flours from Tesema. Kola-1 was significantly differed in gel length and gel consistency from other varieties and was found to have a short gel length and hard gel. In terms of color properties, Kola-1 had the highest L* (57.11) and ∆E (41.85) values for grain, b* (4.21) value for flour, b* (8.4) and ∆E (42.14) values for injera. Baking resulted in a significant reduction in L* value and increment in a* and b* color values.