The present study aimed to determine the acceptability of Kavuni rice as a breakfast item idly and to assess the nutrient content, antioxidant activity and shelf life of the Kavuni rice flour. The results of the experimental study revealed that the Kavuni rice idly had acceptable sensory quality in taste, texture and flavor is due to its distinctive odor. Kavuni rice is dense in macronutrients when compared to white rice. The Kavuni rice flour has an excellent antioxidant property and it could be used in scavenging free radicals. Microbial analysis showed that the Kavuni rice flour has better keeping quality. Developing products using Kavuni rice that are nutrient rich with better acceptability and keeping quality can help improve the overall health of the population.