Kutki Millet is an underutilized grain with high starch content. This starch can be utilized for various applications in the food industry depending upon its physicochemical, functional, thermal, structural, and pasting properties. This study aims to extract kutki millet starch (KMS) using an enzymatic method, characterize it, and compare it with corn starch (CS) to discover its potential application in hydrogel production. Characterization of KMS has provided various insights for its applications in the food industry. The amylose content of KMS was found to be 29.83% and the particle size was found to be 16.46 μm. KMS shows the presence of similar functional groups in its structure, as those of CS. The gelatinization temperature of KMS was 98.3℃, which was lower than that of CS. The starch presented lower viscosity as compared to CS but had a similar pasting temperature (74℃). The prepared hydrogels exhibited an increase in the gelatinization temperature (109.5℃) and a specific heat capacity of 9.368 J/g*K. FTIR has also shown the dominance of O-H stretching, and rheology confirms the shear-thinning behavior of the hydrogels. Based on the results, the potential applications of KMS-based hydrogels are as thickeners. Also, KMS showed potential in hydrogel production.