Good nutrition is very important in every stage of life. To achieve good nutrition, it is important to learn more about the sources and functions of nutrients. Rice (Oryza sativa L.), a major source of dietary energy, is extensively consumed as staple food in the world. Idli, although initially originated in south India as breakfast food, but has gained wide recognition throughout the country and now forms a part of global cuisine due to its soft spongy texture, characteristic sour taste and an attractive aroma. Idli is included in the staple diet of people living in the southern part of India. It is usually made from readily available rice in the market. The fermented foods are easily digestible at all group of age. Instant products are easy for preparation so people should prefer these products. These products are easily available in the market at different cost. Ready to cook products are popular among the people because of their high nutritive value as well as low cost. Herein we aimed to assess the nutrient characteristics of traditional Indian breakfast Idli varieties sold over road-side in Bengaluru district headquarter of Karnataka state. Results delineated that the moisture content of Idli variety WHTIdl was found to be highest i.e., 61.58% followed by 58.20%, 49.85%, and 46.20% in BMIdl, YELIdl, and DSHIdl varieties respectively. The fat content of Idli variety YELIdl was found to be highest i.e., 0.67g followed by 0.64g, 0.59g, and 0.56g in BMIdl, WHTIdl, and DSHIdl varieties respectively. The protein content of Idli variety YELIdl was found to be highest i.e., 6.85g followed by 6.15g, 5.64g, and 4.85g in WHTIdl, BMIdl, and DSHIdl varieties respectively. The crude fibre content of Idli variety BMIdl was found to be highest i.e., 1.28g followed by 1.05g, 0.98g, and 0.85g in DSHIdl, WHTIdl, and YELIdl varieties respectively. The ash content of Idli variety YELIdl was found to be highest i.e., 1.48g followed by 1.38g, 1.25g, and 1.18g in BMIdl, WHTIdl, and DSHIdl varieties respectively. The carbohydrate content of Idli variety DSHIdl was found to be highest i.e., 47.21g followed by 41.15g, 34.14g, and 30.43g in YELIdl, BMIdl, and WHTIdl varieties respectively. In conclusion, the findings of our study demonstrated that the YELIdl Idli variety sold at road- side in Bengaluru district headquarter was rich in fat, protein, and ash contents. While, moisture, crude fibre, and carbohydrate contents were rich in WHTIdl, BMIdl, and DSHIdl verities respectively.