The present study was carried out to prepare value added semolina Idli by incorporation of different treatments of fenugreek seeds flour i.e raw, soaked and germinated and to assess their sensory acceptability and nutrient contents. Fenugreek seeds flour was blended at 5%, 10%, 15% and 20% for T1, T2, T3 and T4 treatment respectively. Findings revealed (T1) was most acceptable for its colour, flavour, texture, taste and overall acceptability. It was true for all Raw, Soaked and Germinated treatments. Statistical analysis at P?0.05 showed that there was significant difference among all the treatments. Nutrient composition was improved for Protein, Ash, Dietary fibre and Mineral whereas Fat, Carbohydrate, Moisture and Energy level was decreased after value addition of fenugreek seeds flour at different levels. Germinated fenugreek seeds flour blends were found superior in nutritional quality compared to other flours blends.