Bhagar
Bhagar, also called Sama ke Chawal, Variche Bhat, or Varai, is a variety of Millet. This Maharashtrian-style preparation of bhagar is perfect for serving on vrat (Hindu fasting days). Here is how to make it.
Here are some more millet recipes that you might like: Ragi Malt, Ragi Idli, and Bajre ki Khichdi.
About Bhagar
Bhagar is a traditional Indian gluten-free grain and a member of the millet family.
It is also known as Moraiyo or Moraiya in Hindi and Barnyard Millet in English. It is called Bhagar, particularly in Maharashtra.
Sama, sama ke chawal, vari, varai, samak, samvat, variche tandul, variche bhat, vrat ke chawal are some of the local names by which this grain is known in different places across India.
Bhagar can be cooked in multiple ways. You can make sweets like kheer, phirni, etc., using it or savories like this Maharashtrian-style khichdi I shared in this post.
This grain can be served for vrat as it is gluten-free.
Since cereal-based grains are not consumed during fasting days, bhagar, which belongs to the millet family, stands out as a perfect substitute for all sorts of rice dishes that we usually make for lunch and dinner.
Making this millet khichdi is super easy and very quick. Although it is a preferred recipe for vrat days, you can make it any time.
If you prepare it for non-fasting days, add some vegetables and potatoes, and flavor it with powdered spices for a different taste.
Ingredients
Bhagar – Use organic barnyard millet for the best taste and texture. You will find it in any Indian grocery store.
Ghee – Make this dish in ghee for the best taste. However, you can also cook it in oil.
Potatoes give a nice texture and taste to this khichdi.
If you are not making it for fasting days, then you can also add other veggies like green beans, cauliflower, carrots, etc.
Green Chilies – Adjust them according to your taste.
Others – You will also need cumin seeds, curry leaves, raw peanuts, sendha namak (rock salt), water, and cilantro (fresh coriander leaves).
If making it for non-fasting days, you can use regular salt instead of rock salt.
How To Make Bhagar
Add 1 cup bhagar to a fine-mesh strainer and wash it well under running water. Drain well and set aside.
Heat 1 tablespoon ghee in a pan over medium heat.
Once the ghee is hot, add the following ingredients and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- 2-3 green chilies (slit into half)
Add ¼ cup coarsely crushed raw peanuts and fry until they turn brown (1-2 minutes).
Add ½ cup peeled and cubed potatoes (½ inch cubes) and saute for a minute.
Now add the washed bhagar and ½ teaspoon of rock salt to the pan.
Add 2 and ½ cups of water and mix gently.
Cover the pan with a lid and cook it undisturbed on low heat until the bhagar is softened and all the liquid is absorbed (15-20 minutes).
Remove the pan from the heat and let it rest for 5 minutes. Fluff the bhagar with a fork gently.
Garnish with 1 tablespoon chopped cilantro and serve hot.
Frequently Asked Question
Yes, you can make it in a pressure cooker as well. Follow the same recipe in a pressure cooker instead of a kadhai or a pan and cook it for 1 whistle on medium flame.
Serving Suggestions
Bhagar is traditionally served with Shengdana Amti (peanut soup) and upasachi batata bhaaji (potato curry made especially for fasting days).
Bhagar is high in fiber and carbohydrates, and danyachi amti is rich in protein. This combination makes a wholesome meal to serve during fasting days.
Buttermilk, yogurt (dahi), or any raita of your choice perfectly complements it.
Storage Suggestions
You can store bhagar in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave until nicely hot. Splash some water when reheating to prevent it from drying.
I do not recommend freezing it as it might dry and become tasteless.
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Bhagar Recipe
Ingredients
- 1 cup bhagar (barnyard millet)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 10-12 whole curry leaves
- 2-3 green chilies (slit into half)
- ¼ cup raw peanuts (coarsely crushed)
- ½ cup peeled and cubed potatoes (½ inch cubes)
- ½ teaspoon sendha namak (or to taste)
- 2 and ½ cups water
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Add bhagar to a fine-mesh strainer and wash it well under running water. Drain well and set aside.
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add cumin seeds, curry leaves, and green chilies and let them crackle for 4-5 seconds.
- Add peanuts and fry until they turn brown (1-2 minutes).
- Add potatoes and saute for a minute.
- Now add the washed bhagar and salt to taste to the pan.
- Add water and mix gently.
- Cover the pan with a lid and cook undisturbed on low heat until bhagar is softened and all the liquid is absorbed (15-20 minutes).
- Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork gently. Garnish with cilantro and serve hot.
Hi! We don’t have to soak the millets for this?
No, you don’t have to.
amazing recipe tasty and healthy
Thanks a lot 🙂