The cereal and pseudo-cereal such as raw brown rice, parboiled brown rice, Italian millet and samai were selected for pittu preparation. In the preparation of cereal and pseudo-cereal flour the moisture percentage after washing with respect to parboiled brown rice was comparatively higher moisture percentage of 11.88 % and 11.46 % after shade drying. The shade dried cereal and pseudo-cereal were powdered using plate mill. The cereal and pseudo-cereal flour obtained from the different mesh sizes was observed (BSS 30, 60, 85, 100 and __ampersandsigngt;100) and BSS 60 and 85 used to prepare pittu was organoleptically evaluated. The study revealed that the sieve size BSS 60 for pittu preparation found to possess the highest overall sensory acceptability score compared to other sieve size. The standardized steaming time for cereal pittu control, raw brown rice, parboiled brown rice and samai was 20 minutes. The pittu made from Italian millet was 25 minutes.