High pressure modified (200 MPa and 400 MPa for 10 min) white finger millet starch hydrogels were prepared with three starch concentrations (12 %, 15 % and 18 % (w/v)), by conventional heat treatment (75 °C for 12 min) and microwave treatment (50 s at 900 W, surface temperature 75 °C). The prepared hydrogels were compared to native white finger starch hydrogels for understanding the effect of modification as well as the gel synthesis method. Effect of the storage period on physical stability was evaluated for ten days by evaluating weight loss, water activity, and color. The whiteness index of the prepared hydrogel intensified during the storage period, and water activity was reduced (0.99–0.976). While stored at 4 °C, the hydrogel weight decreased due to moisture migration. The results emphasize that treatment conditions, starch modification, and concentration significantly affected water absorption. The maximum gel strength was identified for conventional heat-induced 400 MPa high-pressure modified hydrogel stored for ten days. 1H NMR relaxation time showed microwave-induced gel synthesis had a shorter relaxation time. The gel microstructure helped to correlate the swelling and gel strength increment in the modified gel sample, as it had a higher wall thickness and a smaller pore size than heat-induced hydrogels. These findings help to conclude high pressure modified white finger millet starch hydrogel synthesised by microwave irradiation can be alternative to conventional heat gelatinisation method.