Bhagar Recipe (Samo Rice Khichadi)

Bhagar – Learn how to prepare this traditional Maharashtrian Samo Rice Khichadi.

I normally prefer to prepare Bhagar at any time of the year but traditionally we prepare it always during the days when we fast.

Vari Tandul /Kodri/ Moriyo/ Samo Rice/ Indian Banyard Millet grows among rice paddy and is a grass wild seed.  Just like rice it requires damp climate to grow and has a unique flavor of its own. Unlike Rice , a grain, this is a millet and like Rajgira Seeds (another grass seed) these are typically eaten during fasts when grains are not supposed to be consumed.

Samo Rice is gluten free, low in sodium, rich in digestible fiber and hence keeps one feeling full. Combining it with protein based curries is a wholesome meal during fasts. It has a rich source of minerals and vitamins, providing essential ingredients.

Whenever we serve Bhagar we always do so with Danyachi Amti or Peanut Curry which has Kokam in it. Reason for this specific combination is that Samo Rice is fibre and carb rich and compliments the protein rich Danyachi Amti which makes it a wholesome meal. Add a dollop of ghee and a sprinkle of lemon juice for an wholesome meal.

A good substitute for the Amti is buttermilk or curds.

For detailed recipe of Bhagar see below. Don’t forget to like, share and rate the recipe.

Print Recipe

Bhagar Recipe (Samo Rice Khichadi)

Learn how to prepare traditional Maharashtrian Recipe of Bhagar

Cuisine

Maharashtrian

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 Cup Varai Tandul / Samo Rice/ Banyard Millet
• 0.5 Cup Coarsely Ground Roasted Peanut Powder
• 2 medium sized Potatoes
• 2 Cups Plain filtered Water Add more if required
• 2-3 Chopped Green Chillies
• 2 TBSp Ghee
• 1 Tsp Cumin Seeds (Jeera)
• 2-3 pieces Kokam
• Black Salt / Regular Salt to taste
• Sugar / Grated Jaggery (Gud) Optional
• 2 TBSp Finely chopped Coriander For Garnishing

Cuisine Maharashtrian Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 1 Cup Varai Tandul / Samo Rice/ Banyard Millet 0.5 Cup Coarsely Ground Roasted Peanut Powder 2 medium sized Potatoes 2 Cups Plain filtered Water Add more if required 2-3 Chopped Green Chillies 2 TBSp Ghee 1 Tsp Cumin Seeds (Jeera) 2-3 pieces Kokam Black Salt / Regular Salt to taste Sugar / Grated Jaggery (Gud) Optional 2 TBSp Finely chopped Coriander For Garnishing

Instructions

1. In a heavy bottom pan, dry roast the Varai Tandul for 5 minutes on a low flame. Take out in a bowl and keep to cool down. While the varai is being roasted, peel and chop the potatoes into medium sized cubes
2. In the same pan, now add the ghee, once it melts and becomes warm, add the cumin seeds, once they sizzle add chopped chillies and saute for 2 minutes
3. Now add the diced potatoes and stir fry for 5 minutes. Add the peanut powder, water, salt, sugar/jaggery (optional) and bring to a boil.
4. Once the mixture starts boiling, add the Varai Tandul and stir continuously. Add the Kokum pieces. Cover and cook for 15 minutes
5. Check if the Varai is cooked by pressing it between fingers. Once done, switch off the gas and cover for 10 minutes
6. Garnish with Chopped coriander and serve

To check other Navaratri / fast related recipes, click on below links:

Ratalyacha Kees , Ratalyachi Kheer, Ratalyache Kaap,

Danyachi Amti / Peanut Curry,  Kacchya Kelyache Kofte / Raw Banana Kofta Curry

Upwas Dhokla, Upwas Idli, Upwas Kachori, Upwas Thalipeeth, Upwas Misal

Sabudana Khichadi, Sabudana Wada ,

Rajgeera Kheer , Rajgira Dosa, Rajgeera Roti

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