Sorghum is a climate- resilient and gluten- free millet with high nutritional potential. The present study evaluated the effect of soaking on the nutritional quality, antinutritional factors and functional properties of sorghum grains, followed by the development of value- added products. Sorghum grains soaked for 24 hours exhibited improved protein and fat content, enhanced extractable calcium and iron levels, and reduced phytate and tannin content compared to grains soaked for 12 and 36 hours. Soaking for 24 hours reduced water and oil absorption and slightly lowered swelling power due to changes in starch-protein interactions and protein structure. Functional properties were favourably modified, indicating suitability for product formulation. The flour of 24hours treated sorghum was used for developing two products: tomato khakra s and beetroot muthiya. Sorghum incorporation at 50% was found most acceptable and selected as the base formulation. Tomato and beetroot powders were added in the products at 5%, 10% and 15% levels. Sensory evaluation, based on 9- point hedonic scale, revealed khakra s and muthiya with 10% tomato and beetroot respectively, incorporation to have highest mean overall acceptability mean score (>8.0), while higher levels slightly reduced sensory scores. Optimized soaking combined with moderate vegetable incorporation enhanced nutritional quality and sensory acceptability of the developed products, thereby promoting the sorghum- based value-added products.