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layered bajra na rotla recipe | sev kadhi recipe | kathiyawadi thali recipe

Layered Bajra Rotla combines the goodness of bajra (pearl millet) with indulgent layers. This wholesome delight not only tantalizes the taste buds but also offers numerous health benefits. I also share the recipe for sev kadhi, a popular variation of kadhi originating from the Kathiawar region in Gujarat. It is slightly spicy and made with a mixture of yogurt and gram flour, tempered with spices. This easy and comforting meal is the best part of the recipe, as it is made with ingredients that you are sure to have at home! Serve it alongside salad and papad for a weekday lunch or dinner. Give it a try!

The key to making layered bajra rotla and sev kadhi at home are

For layered bajra rotla

  • Firstly, use fresh bajra flour for preparing layered rotla. Also make sure knead the dough really well, if there are cracks then roti will not puff up.
  • Secondly, once the dough is prepared, immediately start preparing the rotis. Also apply some ghee and sprinkle some dry flour to separate layers of roti.
  • lastly, cook rotla on medium flame, also sprinkle some water on top of raw rotis once it is transferred to tawa. moisture would help rotis to turn soft and fluffy.

For sev kadhi

  • Firstly, the choice of buttermilk is critical for this recipe. it has to be sour in taste, also you can use sour curd+ water for this recipe. also, after adding besan into kadhi mixture, whisk it to smooth consistency.
  • Secondly, sev dough should be medium-soft. So, add water into batches. Also rub dough for 2-3 minutes, so sev become soft into kadhi mixture.
  • Lastly, cook kadhi on medium flame, also do not compromise in cooking time of kadhi. else it tastes raw and does not smell good
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Recipe video

layered bajra na rotla recipe | sev kadhi recipe | kathiyawadi thali recipe

Author Nehas Cook Book
3 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Thali
Cuisine Indian
Servings 4 servings


For layered bajra roti

  • 1 cup bajra flour
  • Salt to taste
  • ½ cup water or as required
  • Melted ghee
  • Coarsely crushed black pepper
  • Dry bajra flour

For sev kadhi

  • 1 litre sour buttermilk
  • 2 tbsp gram flour - besan
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tbsp sugar
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 inch cinnamon
  • 3 cloves
  • 1 star anise
  • 1/8 tsp methi dana
  • Pinch of hing
  • 8-10 curry leaves
  • 1 tbsp chopped garlic cloves
  • ½ cup water
  • Some coriander leaves

For sev dough

  • 1 cup or 100 grm gram flour - Besan
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • Pinch of hing
  • ¼ tsp ajwain
  • 1 tsp oil
  • 2-3 tbsp water

For special tadka

  • 1 tsp ghee
  • Pinch of cumin seeds
  • 2 dry red chilli
  • ¼ tsp Kashmiri red chilli powder


Making layered bajra rotla

  • in a mixing bowl, add water and salt. Mix well.
  • Then add bajra flour gradually and knead soft dough.
  • Now sprinkle some water and knead dough for 2-3 minutes till it become smooth.
  • take a medium size ball and flatten it out between your palm.
  • Now take a medium size ball and flatten it out between your palm. Flip the dough ball between the two palms and make thick roti. (Refer video)
  • Apply some ghee and sprinkle black pepper powder and dry flour on its top surface and fold it into half circle.
  • Again, spread ghee, black pepper powder and dry flour on it and again fold into a triangle shaped layered pattie.
  • Then merge edges slightly and gave pattie to round shape (refer video)
  • Now on rolling board, place a butter paper and dough ball on it. (you can sprinkle some dry flour instead of butter paper.
  • Now pat gently into a 6-inch diameter circle taking care not to put too much pressure as the layers will merge together.
  • Heat tawa on medium flame, then layered rotla onto the tawa to cook until golden brown on both sides.
  • Serve the layered rotlo hot with ghee smeared on the top.

Making sev kadhi

  • In a mixing bowl, add sour buttermilk, besan, turmeric powder, salt, green chilli paste, ginger paste and sugar. Mix well. Keep it aside.
  • Now in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, star anise, methi seeds, hing and curry leaves. Saute it.
  • Then add chopped garlic and saute it.
  • Now add kadhi mixture and mix well. Stir continually till mixture starts to boil.
  • Also add ½ cup water in it. keep flame on medium and boil mixture for 5-7 minutes.
  • Meanwhile in a mixing bowl, add 1 cup gram flour, turmeric powder, red chilli powder, salt, hing, ajwain and oil. mix well.
  • Add water gradually and knead medium soft sev dough.
  • Now in a sev machine, place big hole chakri and grease it with oil. add dough in it and close the machine.
  • Then hold sev machine on boiling kadhi mixture and move it into circular motion.
  • Boil sev for 5-7 minutes into kadhi mixture, do not touch it, otherwise it will break.
  • Now in a tadka pan, add ghee, pinch of cumin seeds, dry red chilli and Kashmiri red chilli powder. Mix well and add tadka into kadhi mixture. Mix well.
  • Sev kadhi is ready, garnish with coriander leaves.


For sev kadhi
  • Use sour buttermilk for the kadhi mixture.
  • Do not add more gram flour (besan) to the kadhi mixture.
  • The kadhi mixture should be thin and without any lumps.
  • While boiling the kadhi, stir the mixture continuously.
  • Boil the kadhi mixture on a medium-low flame to ensure that the besan is cooked properly.
  • Do not add more water while kneading the sev dough.
  • Knead a medium-soft dough for the sev.
  • When the kadhi mixture is boiling, add the sev to it.
For layered bajra rotla
  • Knead a soft dough for the rotla.
  • Sprinkle a few drops of water and knead the bajra dough until it becomes smooth and free of cracks.
  • Sprinkle some dry flour so that the layers of rotla separate easily.
  • Cook the rotla on a medium flame. Do not cook it on a low flame.
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