Idli is a popular breakfast and hospital food in South India which is prepared by fermenting a mixture of soaked and milled parboiled rice and dehulled black gram (Phaseolus mungo).

In the present investigation, no appreciable increase in methionine was found after 24 hours of fermentation, when idli would normally be steamed. The PER and digestibility in rats were the same as of the unfermented mixture. The riboflavin content was decreased. Because of the presence of Streptococcus faecalis in the fermented batter, the presence of pharmacological active amines such as tyramin was expected but they were not detected.

It seems that the nutritive advantage of this interesting food may lie mainly in its increased acceptability, but not in an increased nutritive value.