Fermentation of natural foods as a method of improving the digestibility and nutritional quality has been known from the earliest times. Fermented foods help in eliminating protein calorie malnutrition and other nutritional deficiencies in the developing countries. Cereals and legumes have been commonly used for the preparation of fermented food products like idli. Even these legumes can be substituted with the millets of Uttarakhand like barnyard millet and black soybean.