White finger millet (WFM) starch was modified by annealing (AS), ultrasound (US), and a combination of both (AUS and UAS), and their effect on physiochemical, functional, thermal, and structural properties of native starch (NS) were analyzed. The results show that physical modification of WFM starch altered the whiteness (L*) value, chroma index (∆C), and amylose content; the maximum amylose content of 31–33 % was obtained by dual modification. The US modification exhibited the higher water absorption capacity (WAC) and swelling power (SP) of WFM starch. AS exhibited the maximum syneresis of 66 % during the 3rd cycle, and significant changes in starch gel textural properties were identified. The physical modification enhanced the gelatinization temperature of NS and altered the gelatinization enthalpy (∆H). The highest enthalpy (∆H) of 59.18 (mJ/g) was noted in UAS samples. AS and UAS modification enhanced the relative crystallinity of NS. The dominant and characteristic peak changes in FTIR spectra were identified in AS and UAS samples. Microscopic observation demonstrated significant morphological changes like pore formation (AS) and cracks (US) in modified starch. It can be inferred that the physical modification method significantly alters the properties of the WFM starch and increases food applications.