Amylases are one of the main enzymes used in various industries such as food, fermentation, textile, and pharmaceuticals. Microorganisms are the potent sources of amylase enzyme, apart from plant and animal sources. Fungal amylases are more stable than bacterial amylases. The production of extracellular α‐amylase from Aspergillus tamarii MTCC5152 using solid‐state and submerged fermentation (SSF and SmF) and the various nutritional factors influencing its production were studied. A higher activity of α‐amylase (519.40 u/g) was attained in a medium having wheat bran (WB) alone as the substrate at an initial moisture content of 70% (v/w) with 2.5% (v/w) of inoculum level (containing 106 spores/ml) after 4 days of incubation at 28°C by SSF. Addition of 1% glucose to WB containing basal medium enhanced α‐amylase production (6.49 u/ml) after 4 days of incubation by SmF method. Comparative evaluation of enzyme production by SSF and SmF methods produced better results in SSF method.