Agar, Konjac glucomannan, Carrageenan are all used for making food gels. Agar gel has high gelling and melting point, Konjac glucomannan acts as thickener and a gelation enhancer in food-related application whereas Carrageenan is also produced from seaweed also has high strength and melting point. In this study, we tried combination of these gels and check their properties whether it is suitable for soft robotics or not. The conductivity of these mixtures is also studied. Our laboratory developed food 3D printer is used for printing these combinations to check its 3D printability. This type of edible gel and its electronics can be used to make edible actuator that will eventually lead the way of using it in biomedical and soft-robotics field.