--- title: "Bhagar" url: https://www.whiskaffair.com/bhagar-recipe/ date: 2025-07-08 modified: 2026-09-30 lang: en author: "Neha Mathur" description: "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." categories: - "Indian" - "Indian Gluten Free" - "Janmashtami" - "Maharashtrian" - "Navratri" - "Rice" - "Vrat Recipes" image: https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-2-3.jpg word_count: 902 --- # 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](https://www.whiskaffair.com/salted-ragi-kanji-recipe/), [Ragi Idli](https://www.whiskaffair.com/ragi-idli/), and [Bajre ki Khichdi](https://www.whiskaffair.com/bajre-ki-khichdi-recipe/). ![Bhagar khichdi served on a plate.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-2-1.jpg) ## 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. ![Washed bhagar.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-1.jpg) Heat 1 tbsp ghee in a pan over medium heat. ![Ghee heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-2.jpg) Once the ghee is hot, add the following ingredients and let them crackle for 4-5 seconds. - 1 tsp cumin seeds - 10-12 curry leaves - 2-3 green chilies (slit into half) ![Green chilies, curry leaves and cumin seeds added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-3.jpg) Add 1/4 cup coarsely crushed raw peanuts and fry until they turn brown (1-2 minutes). ![Peanuts added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-4.jpg) Add 1/2 cup peeled and cubed potatoes (1/2 inch cubes) and saute for a minute. ![Potatoes added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-5.jpg) Now add the washed bhagar and 1/2 tsp of rock salt to the pan. ![Bhagar and salt added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-6.jpg) Add 2 and 1/2 cups of water and mix gently. ![Water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-7.jpg) 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). ![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-8.jpg) Remove the pan from the heat and let it rest for 5 minutes. Fluff the bhagar with a fork gently. ![Ready bhagar fluffed with a fork.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-10.jpg) Garnish with 1 tbsp chopped cilantro and serve hot. ![Ready bhagar garnished with cilantro.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-Step-11.jpg) ## Frequently Asked Question **Can I make bhagar in a traditional stovetop pressure cooker?** 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 ](https://www.whiskaffair.com/shengdana-amti-recipe/)(peanut soup) and upasachi batata bhaaji (potato curry made especially for fasting days) for Hindu fasting days such as [Navratri](https://www.whiskaffair.com/category/recipes/festival-recipes/navratri-recipe/), Ekadahi, etc. 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. 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Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2019/10/Bhagar-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/bhagar-recipe) - 4.60 from 5 votes ## Bhagar Recipe **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. Prep Time5 minutes minsCook Time20 minutes minsTotal Time25 minutes mins Course: Main CourseCuisine: IndianDiet: Gluten Free, Vegetarian Servings: 4 people Calories: 299kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### 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)US Customary - Metric ### 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. ### Video ### Notes You can dry roast bhagar for a more nutty flavor. The ratio of water to bhagar is very important for perfect consistency. Do follow it. ### Nutrition Calories: 299kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 283mg | Fiber: 7g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 3mg