Basella alba (Mayalu) is one of the most common and popular vegetable grown in South India, but neglected by people in their consumption pattern. In view of this, an attempt was made to utilize (Mayalu leaves) to develop low cost nutrient rich products for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. The freshly collected basella green leaves were washed and sun dried for 5-7 days to dry them. Five recipes namely (Basella alba parota, Basella herbal tea, Basella cookies, Basella paneer and Basella dosa) were prepared using whole Basella leaves and sensory evaluation was done with the help of 5 point rating scale with reference to appearance, taste, texture and flavour by 9 panels of semi trained judges. Biochemical analysis revealed moisture (90.8 g), protein (3 g), fiber (3.28 g) and iron (10.28 mg) (values as per 100 gm). The prepared recipes were found highly acceptable. Basella alba leaves due to its high iron, calcium and fibre content can be used as supplement to make low cost nutrient rich recipes.