The quality characteristics of selected black gram varieties viz., T9, VBN 5, CO 6, ADT 3 and VBN 7 were evaluated for their suitability to prepare idli. The foaming stability and foaming capacity was found to be maximum in VBN 5 and T9. The arabinogalactan was also found to be high in VBN 5 (80.9 mg/g) and T9 (73.6 mg/g). The physico-chemical properties of idli batter for the selected varieties were evaluated. Maximum rise in volume was recorded in VBN 5 and ADT 3 (163 ml) followed by T9 (161 ml). The bulk density was found to be lower in VBN 5 (0.81 w/v) and T9 (0.88 w/v) which is an

indication good quality of idli. Idli prepared using 5 black gram varieties were analysed for physico-chemical and microbial load. The texture profile viz., springiness, cohesiveness, chewiness and gumminess was evaluated for VBN 5, T9 and VBN 7 respectively. The protein content was higher in idli prepared from T9 (26.8/100 g) compared to VBN5 (24.00 g/100g). Among the selected varieties, T9 and VBN5 had good mucilaginous content, texture, and microstructure and was found to be the most suitable for idli preparation.