Idli (traditional Indian fermented food) was prepared in ready-to-eat (RTE) form. Ready-to-eat Idli was then subjected to combination processing comprised of lowest irradiation dosage of 2.5 kGy with mild heat treatment to extend its shelf life. Increase in hardness and decrease in brightness of combination processed Idli was observed. Combination processed Idli was microbiologically safe and sensorially acceptable for 60 days.