“Idli” is a traditional steam cooked, fermented food which is known for its typical flavor, characteristics taste, soft, spongy texture, high nutrient content, and easy digestibility. Fermentation enhances the protein and starch digestibility and also increases the bioavailability of minerals by reducing the activity of phytic acid and polyphenols. At present, there are hundreds of fermented foods with different base materials and preparation methodology. Each fermented food is associated with a unique group of microbiota, which increases the level of proteins, vitamins, essential amino acids and fatty acids. Research from past two decades have shown that the functional proteins and peptides present in fermented foods exhibits definite biological activities which is beyond its nutritional role .