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    Whisk Affair » Recipes » Rice » Bhagar

    Published: Sep 22, 2021 | Last Updated On: Sep 22, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Bhagar

    193 shares
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    Bhagar also called Sama ke Chawal, Variche Bhat or Varai is a variety of Millet that is perfect to serve on vrat (Hindu fasting days). Here is how to make it.

    Here are some more millet recipes that you might like – Thinai Pongal, Ragi Malt, Ragi Idli, and Bajre ki Khichdi.

    Bhagar khichdi served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Bhagar
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Bhagar is a traditional Indian gluten-free grain and it is a part of the millet family.

    It is also known as Moraiyo/ 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, vrat ke chawal are some of the local names by which this grain is known in different places across India.

    Barnyard millet can be cooked in multiple ways.

    You can make sweets like kheer, phirni, etc using it or savories like this khichdi that I am sharing today.

    This grain can be had for vrat as it is gluten-free.

    Since cereal-based grains are not consumed during the fasting days, bhagar which belongs to the millet family stands out to be 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 you want.

    If you are making it for non-fasting days, then add a bunch of vegetables of your choice along with potatoes and flavor it with some powdered spices for a taste change.

    Ingredients

    Bhagar Ingredients.

    Bhagar – Use organic barnyard millet for best taste and texture. You will find it in any Indian grocery store.

    Ghee – Make this dish in ghee for the best taste. Having said that, you can cook it in oil too.

    Potatoes – 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 beans, cauliflower, carrots, etc.

    Green Chilies – Adjust them according to your taste.

    Others – You will also need cumin seeds, curry leaves, peanuts, sendha namak (rock salt), water, and cilantro.

    If making it for non-fasting days, you can use regular salt in place 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.

    Heat 1 tablespoon ghee in a pan over medium heat.

    Ghee heating in a pan.

    Once the ghee is hot, add 1 teaspoon cumin seeds, 10-12 curry leaves, and 2-3 green chilies (slit into half) and let them crackle for 4-5 seconds.

    Green chilies, curry leaves and cumin seeds added to the pan.

    Add ¼ cup coarsely crushed peanuts and fry until they turn brown (1-2 minutes).

    Peanuts added to the pan.

    Add ½ cup peeled and cubed potatoes (½ inch cubes) and saute for a minute.

    Potatoes added to the pan.

    Now add the washed bhagar and salt to taste to the pan.

    Bhagar and salt added to the pan.

    Add 2 and ½ cups of water and mix gently.

    Water added to the pan.

    Cover the pan with a lid and cook on low heat until bhagar is softened and all the liquid is absorbed (15-20 minutes).

    Pan covered with a lid.

    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.

    Garnish with 1 tablespoon chopped cilantro and serve hot.

    Ready bhagar garnished with cilantro.

    Frequently Asked Questions

    Can you make bhagar in a pressure cooker?

    Yes, you can make it in a pressure cooker as well. Just follow the exact same recipe in a pressure cooker instead of a kadhai or a pan and cook it for 1 whistle on medium flame.

    Which other recipes can be made using bhagar?

    Apart from making khichdi, bhagar can be used to make a variety of dishes. Here are a few options.
    1. Upma – It is quite similar to bhagar khichdi. To make bhagar upma, bhagar is cooked in water and then stir-fried with other ingredients just like we cook poha.

    2. Kheer – It is made in the same way as rice kheer. The only difference is that bhagar kheer gets ready in just 10-12 minutes whereas cooking rice kheer takes a lot of time to cook.

    3. Dhokla – Bhagar dhokla is made in the same way as rava dhokla. Just replace rava (semolina) with an equal amount of bhagar flour and follow the same steps as you do for making rava dhokla.

    4. You can also make dosa, idli, and vada using this grain.

    Serving Suggestions

    It 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 also perfectly complements it.

    Storage Suggestions

    You can store it in an airtight container for up to 2-3 days in the refrigerator.

    I do not recommend freezing it as it might dry and be tasteless.

    You Might Also Like

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      Vrat Wale Sookhe Aloo
    • Rajgira Halwa or Rajgira Sheera is an Indian gluten-free dessert made using Rajgira (Amaranth flour). It is perfect to make for vrat (Hindu fasting) days. Here is how to make it.
      Farali Rajgira Atta Sheera (Amaranth Flour Halwa)
    • Basundi is a traditional Indian dessert famous in Maharashtra, Gujarat, and some parts of Karnataka. It is basically thickened milk flavored with nutmeg, cardamom, and saffron. Serve it on its own or with poori for a delicious treat.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bhagar also called Sama ke Chawal, Variche Bhat or Varai is a variety of Millet that is perfect to serve on vrat (Hindu fasting days). Here is how to make it.

    Bhagar

    Bhagar also called Sama ke Chawal, Variche Bhat or Varai is a variety of Millet that is perfect to serve on vrat (Hindu fasting days). Here is how to make it.
    4 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 299kcal
    Author: Neha Mathur

    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 peanuts (coarsely crushed)
    • ½ cup peeled and cubed potatoes (½ inch cubes)
    • sendha namak (to taste)
    • 2 and ½ cups water
    • 1 tablespoon chopped cilantro (coriander)
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    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 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

    https://www.youtube.com/watch?v=GD1MiZlGMYY

    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
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ridhima dupare

      October 24, 2019 at 3:28 am

      5 stars
      amazing recipe tasty and healthy

      Reply
      • Neha Mathur

        October 26, 2019 at 3:12 am

        5 stars
        Thanks a lot 🙂

        Reply
    2. Srilaxmi Kamojwala

      August 05, 2022 at 4:47 am

      Hi! We don’t have to soak the millets for this?

      Reply
      • Neha Mathur

        August 05, 2022 at 6:34 am

        No, you don’t have to.

        Reply

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