Cereals and pulses are important sources of energy and protein particularly in the developing countries. 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 sorghum. All the ingredients were collected from the local market. Three types of Idlis namely standard idli, mixed idli and sorghum idli was prepared using different combinations of ingredients such as Rice (Parboiled), Black gram and sorghum. The developed products were analyzed for physical and chemical parameters and organoleptic evaluation. These scores were compared with standard. The developed 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. Remarkable increase was observed in the nutrients such as protein, fat, fibre, iron except calcium in the mixed and sorghum Idlis compared to the standard Idlis.
