Today, herbs are still the alternative medicine and primary source of health care for 80% of the world. Information available on the nutritive value of herbs is negligible. Thus, an attempt was made to introduce new types of value added edible medicinal herbs in food product, which will improve the well being of the citizen in the country and preventing micronutrient malnutrition. A total of six dried herbs viz. mint, basil, drumstick, ginger, garlic and lotus stem were selected and analyzed for proximate and mineral contents by AOAC (1997) methods. These selected dried herbs were then incorporated into idli with one control (T0) and four treatments T1, T2, T3 and T4 at different percent incorporation levels with herbs using their standard ingredients and methods of preparation. Organoleptic properties of idlis were judged by nine point hedonic scale. The nutritive value of the developed idlis was calculated by using the food composition tables, Gopalan (2007), and the analyzed value of dried herbs was determined by calculation method. Results showed that moisture, fat, protein, carbohydrate, energy and fiber contents (percent) of the dried herbs ranged between 5.20 to 11.3g, 0.76 __ampersandsignndash; 5.91g, 4.06g __ampersandsignndash; 19.85g, 38.1 __ampersandsignndash; 72.71, 205 __ampersandsignndash; 346Kcal and 9.86 __ampersandsignndash; 40.91g, while calcium and iron content of selected herbs ranged between 80.0 __ampersandsignndash; 2112.5mg/100g and 2.75 __ampersandsignndash; 87.4mg/100g respectively. The highest overall acceptability was found in T3 (15 percent) in case of idli. Significant difference (P?0.05) in flavour and taste, body and texture and colour and appearance between various treatment combinations was found. Remarkable increase was observed in nutrients such as protein, fat, fiber, calcium and iron in the developed idlis compared to control.