What Is Bhagar
Bhagar in english is known as Barnyard millet. In Maharashtra, the barnyard millet is known as Bhagar. This is also known as sama ke chawal, Samak, samvat, vari, varai, variche tandul, vrat ke chawal, mordhan or moriyo. These are a few of the regional names for barnyard millet in different languages.
Ways to Cook Bhagar
You can make many barnyard millet recipes not just for fasting but otherwise as well. It is a very nutritious grain that tastes good. I usually make millet pulao, millet khichdi, millet Upma and sweet dishes like kheer, phirni etc. Barnyard millet is a perfect replacement for rice in most of dishes. You can also use Barnard millets in making Idli, dosa, dhokla etc. All of which can be consumed during fasts and are otherwise healthy too.
Ingredients for the Recipe
Bhagar or Sama ke chawal – I use organic barnyard millet for this recipe. You will find it in any Indian grocery store or online in the Indian grocery section.
Ghee – millets taste best when cooked in ghee. However, if you do not want to use ghee or want to make it vegan use non-refined oil.
Potatoes – As potatoes are allowed during fasting days you can add them or skip them if you are avoiding too many carbs.
Green Chilies – It adds a subtle heat and flavour.
peanuts: For added crunch and good fats. It keeps you full for longer.
Spices and Seasonings – cumin seeds, curry leaves, Rock salt (sendha namak) and cilantro or coriander leaves.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How To Cook Barnyard Millet
Rinse one cup of Bhagar thoroughly in the water. Keep it aside. Heat 1 tablespoon ghee in a pan and add cumin seeds, curry leaves and green chilli. Allow cumin seeds to splutter and green chillies will be slightly blistered. Add medium chopped potatoes and cook till potatoes are soft. This will take a few minutes. Now add rinsed and drained barnyard millet or Bhagat to it and saute for a couple of minutes. Add 2.5 cups of water and rock salt. Mix well, cover and reduce the heat to low.
Cook the millets on slow heat for 7-8 minutes till all the water is absorbed and Bhagat becomes fluffy. Your barnyard millet pulao or khichdi is cooked. Add some roasted peanuts garnish with chopped coriander.
Other Variations That You Can Cook with Barnyard Millet
This is dry Bhagar or varicha Bhaat recipe. For Khichdi consistency add some more water and cook it a few minutes more.
Recipe Notes and Expert tips
In this recipe of Vrat wale sama ke chawal, I have added just potatoes. But if you are making it for the non-fasting days you can add other vegetables like beans, peas, carrots etc. That will add a lot of nutrition. You can use all the spices permitted for fasting recipes if you like it spicier. Ghee adds a lot of flavour to this dish. I suggest using ghee for cooking this. But for some reason, you do not want to use ghee you can use cold-pressed peanut oil. I like to avoid any refined oil in my cooking. I have cooked variche bhaat in a pan but if you want to use a pressure cooker or Instant pot you can definitely cook Bhagar in a pressure cooker. The only difference is cooling barnyard millet in a pressure cooker takes a lot less time to cook it for 3-4 minutes after pressure buildup.
What to Serve with Bhagar?
For fasting day You can serve this spicy Maharashtrian Barnyard Millet Pulao with plain Yogurt or Cucumber Raita and Vrat vale aloo. This Variche tandul is typically served during fasts in Maharashtra. For non-fasting days You can serve it with any dal of your choice like dal fry, sabut masoor, sabut moong for a wholesome meal.
Can You Make it in Advance
Yes, you can make it in advance and store in refrigerator. It stays good in the fridge for up to 2 days.
More Such Millet Recipes
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