The study was conducted to ascertain the impact of Infra-red (IR) treatment (120 °C–180 °C) on unhydrated and hydrated finger millets. Flour obtained from the processed millets showed no difference in color after treatment. Particle size decreased to <150 μm from 120 °C onwards in hydrated samples. Peak viscosity decreased from 140 °C in both treatments, cold paste viscosity reduced at 180°Cin unhydrated samples and from 160 °C in hydrated samples. Breakdown values decreased from 120 °C onwards in both samples. The soluble and bound phenolic contentswere not affected in unhydratedsamples at temperatures as high as 160 °C, whereas in hydrated samples, losses were higher, except for caffeic acid. Scanning electron microscopy showed that IR treatment increased the number of non-uniform bigger sized particles. On the whole it was observed that IR treatment of unhydrated and hydrated finger millets resulted in changes of physical, functional and microstructural propertiesalong with phenolic content of flour.