The work focused on the development of idli batter by reducing the conventional fermentation time period of 24h, utilizing the lesser known crops of Uttarakhand. Cereals and legume based foods are a major source of economical dietary energy and nutrients, worldwide. One of the popular among them is idli which is widely consumed as a snack food in India. For the preparation of idli batter, variables were taken for the experiments as blend ratio (3:1:0.5, 3:1:1, 3:1:1.5), alpha amylase (5, 10,

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... ) and starter culture ratio (1:0, 0:1, 1:1). Designed experiments were conducted randomly to find the effect of these variables on pH, titrable acidity and batter volume. For development of acceptable quality of idli batter, the best suitable fermentation condition of predicted variables were, blend ratio 3:1:0.5, alpha amylase 15U, and starter culture 0.05:1.95 and the highest leavening action of idli batter (350 ml) was obtained at temperature 30°C using 9 h of fermentation.