Kadhi Sogra | Rajasthani Sogra Kadhi

Published On December 18, 2025
In Video
By Vijay Haldiya
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING KADHI :
Curd / Dahi - 1 Cup whisked
Gram Flour / Besan - 2 tbsp
Water - As required
Salt - As per taste
Turmeric Powder / Haldi Powder - 1/2 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
Cumin Seeds Powder / Jeera Powder - 1 tsp
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Oil - 1 tbsp
Asafoetida / Hing - A pinch
Mustard Seeds / Rai - 1/2 tsp
Dry Fenugreek Seeds / Methi Dana - 1/2 tsp
Ginger / Adrak - 1 Inch grated
Green Chilli / Hari Mirchi - 1 to 2 Finely chopped
FOR PREPARING GAWAR FALI KI SABJI :
Cluster Beans / Gawar Phali - 1 Cup chopped
Water - As required
Red Chilli Powder / Lal Mirch Powder - 1 tsp
Turmeric Powder / Haldi Powder - 1/2 tsp
Coriander Powder / Dhaniya Powder - 1 tsp
Cumin Seeds Powder / Jeera Powder - 1 tsp
Salt - As per taste
Oil - 1 tbsp
Asafoetida / Hing - A pinch
Mustard Seeds / Rai - 1/2 tsp
FOR PREPARING SOGRA :
Pearl Millet Flour / Bajre Ka Aata - 1 Cup
Water - As required
Clarified Butter / Ghee - 1/2 tsp
Salt - As per taste
Sesame Seeds / Til - As required
Oil - As required
FOR SERVING :
Clarified Butter / Ghee - 1/2 tsp
Amla Achar - As required (optional)
Garlic Chutney / Lahsun Ki Chutney - 1 tsp
Onion Salad / Pyaz Salad - As required
Coriander Leaves / Hara Dhaniya - As required
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING KADHI :
Take curd in a mixing bowl. Add besan and mix well to prepare lumps free mixture. Then add a little water, salt, turmeric powder, coriander powder, cumin seeds powder, and red chilli powder. Mix well.
Heat oil in a pan. Add asafoetida, mustard seeds, dry fenugreek seeds, ginger, green chilli, and the prepared curd mixture. Mix well.
Add a little water and mix well. Boil it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
Once done, turn off the flame and take it out in a serving bowl.
FOR PREPARING GAWAR FALI KI SABJI :
Take cluster beans in a pressure cooker. Add water and cover it with a lid. Cook it on high flame till 2 whistles.
Once done, turn off the flame and take it out in a bowl.
Take water in a mixing bowl. Add red chilli powder, coriander powder, turmeric powder, cumin seeds powder, and salt. Mix well.
Heat oil in a pan. Add asafoetida, mustard seeds, and the prepared masala mixture. Mix well.
Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
Now add boiled cluster beans and mix well. Saute it for 4 to 5 minutes on medium flame. Keep stirring occasionally.
Once done, turn off the flame. Keep it aside.
FOR PREPARING SOGRA :
Boil water in a pan. Add salt and 1/2 tsp of ghee. Mix well. Turn off the flame.
Now add bajre ka aata and mix well to prepare medium consistency dough. Knead it well.
Make a round shaped circular peda from the dough. Add sesame seeds on it. Dust it with flour and roll a peda to make a roti.
Meanwhile, heat a tawa. Grease it with oil. Place prepared roti on the tawa. Roast it on medium flame for 2 minutes. Once slightly roasted on one side, then flip it.
Now roast from another side for 2 to 3 minutes. Then roast the roti on the direct flame. Keep turning in a round and roast from both the sides.
Once done. Take it out to a serving bowl.
FOR SERVING :
Take the prepared bajre ka sogra in a serving bowl. Slightly break it. Add ghee on it.
Add the prepared kadhi on it. Then add amla achar, gawar fali ki sabji, garlic chutney, onion, and coriander leaves.
'Kadhi Sogra | Rajasthani Sogra Kadhi' is ready to be served.

Servings : 1 to 2
Ready in : 15 minutes
Special Category : Kadhi
Recipe Type : Dinner, Lunch