A study was conducted to evaluate the shelf life of developed instant rice idli mix incorporated with 20% chicken meat powder (CMP) and instant semolina idli mix incorporated with 30% CMP under laboratory conditions. The control sample of rice idli mix was prepared using rice grit, salt, spice mix, sodium bicarbonate, citric acid, sodium carbonate and dry curry leaves and the control semolina idli mix was prepared by replacing the rice grit with semolina. The products were packed in low density polyethene bags and stored at an ambient temperature (30±2oC) for 90 days and samples were drawn at an interval of 0, 15th, 30th, 60th and

90th day to assess their shelf life. TBA values of CMP incorporated idli mixes were higher than their controls during storage. Moreover, TBA and pH values increased in all idli mixes during storage up to 90 days at an ambient temperature (30±2oC). The reconstituted idlies had desirable organoleptic properties as indicated by the taste panel studies. It is concluded that the rice idli mix incorporated with 20% CMP and semolina idli mix incorporated with 30% CMP could be stored for 60 days and 90 days, respectively, without any significant deterioration in microbiological quality and with acceptable sensory attributes.