Finger millet (Eleusine coracana L.) has been given substantial consideration universally due to its health benefits. The key constituent of finger millet is its starch (constituting around 70% of the grain), minerals, lipids, protein, and vitamins, followed by bioactive molecules playing a major role in the superiority of finger millet-based foods. Finger millet starch as underutilized and untraditional starch is gaining attention globally due to its unique characteristics. To enhance the suitability of finger millet starch for various manufacturing applications, it is improved by employing numerous treatment approaches such as chemical, enzymatic, and physical methods. Considering the importance of the topic, this chapter extensively summarizes recent research progress in the isolation, modification, food and nonfood applications of finger millet starch. Further, the chapter will provide information regarding storage and various techniques applied for the processing of finger millet to develop ready-to-eat products. The prospects for commercial and research utilization of finger millet and its starch in native and tailored form in the food and other industries are also highlighted.