Bhagar likewise called Sama ke Chawal, Variche Bhat or Varai is an assortment of Millet that is wonderful to serve on vrat (Hindu fasting days). This is the way to make it.
Instructions to Make Bhagar
1. Bhagar is a customary Indian sans gluten grain and it is a piece of the millet family.
2. It is otherwise called Moraiyo/Moraiya in Hindi and Barnyard Millet in English. It is called Bhagar especially in Maharashtra.
3. Sama, sama ke chawal, vari, varai, samak, samvat, variche tandul, vrat ke Chawal are a portion of the neighborhood names by which this grain is known in better places across India.
4. Farm millet can be cooked in more than one way.
5. You can make desserts like kheer, phirni, and so forth utilizing it or savories like this khichdi that I am sharing today.
6. This grain can be had for vrat as it is without gluten.
7. Since cereal based grains are not consumed during the fasting days, bhagar which has a place with the millet family stands apart to be an ideal substitute for a wide range of rice dishes that we generally make for lunch and supper.
8. Making this millet khichdi is really simple and extremely fast.
9. In spite of the fact that it is a favored recipe for vrat days, you can make it any time you need.
10. In the event that you are making it for non-fasting days, add a lot of vegetables of your decision alongside potatoes and flavor it for certain powdered flavors for a taste change.
Bhagar – Use natural farm millet for best taste and surface. You will find it in any Indian supermarket.
Ghee – Make this dish in ghee for the best taste. Having said that, you can cook it in oil as well.
Potatoes – Potatoes give a pleasant surface and taste to this khichdi.
On the off chance that you are not making it for fasting days, then, at that point, you can likewise add different veggies like beans, cauliflower, carrots, and so on.
Green Chilies – Adjust them as indicated by your taste.
Others – You will likewise require cumin seeds, curry leaves, peanuts, sendha namak (rock salt), water, and cilantro.
On the off chance that making it for non-fasting days, you can involve standard salt instead of rock salt.
Step by step instructions to Make Bhagar
1. Add 1 cup bhagar to a fine-network sifter and wash it well under running water. Channel well and put away.
2. Washed bhagar.
3. Heat 1 tablespoon ghee in a skillet over medium intensity.
4. Ghee warming in a container.
5. When the ghee is hot, add 1 teaspoon cumin seeds, 10-12 curry leaves, and 2-3 green chilies (cut into half) and let them pop for 4-5 seconds.
6. Green chilies, curry leaves and cumin seeds added to the skillet.
7. Add ¼ cup coarsely squashed peanuts and broil until they become brown (1-2 minutes).
8. Peanuts added to the dish.
9. Add ½ cup stripped and cubed potatoes (½ inch shapes) and saute briefly.
10. Potatoes added to the container.
11. Presently add the washed bhagar and salt to taste to the container.
12. Bhagar and salt added to the skillet.
13. Add 2 and ½ cups of water and blend delicately.
14. Water added to the skillet.
15. Cover the skillet with a top and cook on low intensity until bhagar is mellowed and all the fluid is ingested (15-20 minutes).
16. Container covered with a top.
17. Eliminate the container from the intensity and let it rest for 5 minutes. Cushion the bhagar with a fork delicately.
Prepared bhagar lightened with a fork.
18. Embellish with 1 tablespoon hacked cilantro and serve hot.
19.Prepared bhagar embellished with cilantro.
Oftentimes Asked Questions
Might you at any point make bhagar in a tension cooker?
Indeed, you can make it in a strain cooker too. Simply follow precisely the same recipe in a strain cooker rather than a kadhai or a skillet and cook it for 1 whistle on medium fire.
Which different recipes can be made utilizing bhagar?
Aside from making khichdi, bhagar can be utilized to make various dishes. The following are a couple of choices.
1. Upma – It is very like bhagar khichdi. To make bhagar upma, bhagar is cooked in water and afterward pan-seared with different fixings very much like we cook poha.
2. Kheer – It is made similarly as rice kheer. The main distinction is that bhagar kheer prepares in only 10-12 minutes while cooking rice kheer gets some margin to cook.
3. Dhokla – Bhagar dhokla is made similarly as rava dhokla. Simply supplant rava (semolina) with an equivalent measure of bhagar flour and follow similar strides as you accomplish for making rava dhokla.
4. You can likewise make dosa, idli, and vada utilizing this grain.
1. It is generally presented with shengdana amti (nut soup) and upasachi batata bhaaji (potato curry made particularly for fasting days).
2. Bhagar is high in fiber and sugars and danyachi amti is wealthy in protein.
3. This mix makes a healthy dinner to serve during fasting days.
4. Buttermilk, yogurt (dahi), or any raita of your decision additionally impeccably supplements it.
1. You can store it in an impenetrable compartment for up to 2-3 days in the fridge.
2. I don’t suggest freezing it as it would dry and be boring.