The present research was undertaken to determine the physical properties of batter, physio- chemical properties and organoleptic evaluation of the developed Idlis. Idlis were prepared from Rice and Black gram dhal incorporating Pearl millet. All the ingredients were collected from the local market. Three types of Idlis namely standard idli, mixed idli and pearl millet idli was prepared using different combinations of ingredients such as Rice (Parboiled), Black gram and Pearl millet. The developed products were analyzed for physical and chemical parameters and organoleptic evaluation. These scores were compared with standard. The developed millet Idlis were highly acceptable by the subjects and notable change in physical parameters of both millet incorporated batter and idli was observed when compared to the standard. Except carbohydrate remarkable increase was observed in the nutrients such as protein, fat, fibre, calcium and iron in the mixed and pearl millet Idlis compared to the standard Idlis.
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