A study was conducted to develop and evaluate fermented idli from maize. Different levels of maize semolina (600 microns) were mixed with black gram dhal (2:1, 3:1 and 4:1 ratios) and evaluated for acceptability using subjective and objective methods by taking rice idli in 3:1ratio (rice: black gram dhal) as control. Proximate composition, anti-nutrients, protein and starch digestibility of the best accepted ratio was evaluated at different stages of preparation (raw ingredients-R, after soaking-S, after fermenting-F and after steam cooking-C) by standard procedures. Taste, texture and overall acceptability scores were superior for 3:1 ratio of maize and black gram dhal. Low chewiness value noticed in 3:1 ratio indicating softer product. Increase in protein and mineral contents, decrease in crude fiber and carbohydrate contents upon fermentation and cooking was noticed with concomitant reduction of phytic acid, polyphenol and tannin contents. Protein and starch digestibility of the idli was found to improve during stages of idli preparation.