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In India, among Hindus especially, the tiny little millet known as Sama or Samak is pretty well know—after all, it is a vrat or religious fasting staple. But did you know that in parts of Western India, this millet has another variety and is known by another name? Bhagar millet, also known as varai or samo, is primarily cultivated and popular in regions of Western and Central India, including Maharashtra, Gujarat, Madhya Pradesh, and parts of Rajasthan. Bhagar is especially prevalent among the Marathi and Gujarati communities.
Bhagar millet is known for its ability to cook quickly and has a mild, nutty flavor. During fasting periods, particularly during Navratri, Sawan and other religious festivals, bhagar millet is used to prepare various fasting-friendly dishes. It is often ground into flour to make flatbreads or used in the form of puffed grains to make snacks like bhagar chivda. Apart from its use during fasting, bhagar millet is also utilized in regular cooking as a nutritious alternative to other grains.
Bhagar millet is gluten-free, rich in dietary fiber, and provides various essential nutrients, making it a healthy choice for individuals seeking diverse grain options. Because it cooks very quickly and with minimum effort, bhagar recipes are extremely popular among the people of Maharashtra and Gujarat throughout the year. Here are some such recipes you should try out.
Video Credit: YouTube/Sanjeev Kapoor Khazana
Bhagar Pulao
Bhagar pulao, is a flavorful and nutritious bhagar recipe prepared by sautéing spices like cumin, ginger, and green chili, then adding soaked bhagar millet, vegetables, and water. The mixture is cooked until the millet is tender and fluffy. It is typically served hot and enjoyed as a delicious and satisfying meal during fasting periods.
Bhagar Khichdi
Bhagar khichdi is a comforting and nutritious bhagar recipe and a popular fasting recipe in India. The khichdi is made by tempering spices like cumin seeds, ginger, and curry leaves, then adding soaked bhagar millet, vegetables, and water. It is cooked until the millet and vegetables are soft and well-combined. Bhagar khichdi is enjoyed hot with yogurt or a side of raita, providing a wholesome and flavorsome meal during fasting periods.
Bhagar Thalipeeth
Bhagar thalipeeth is a nutritious and savory flatbread and a popular bhagar recipe for Sawan vrat. The thalipeeth dough is prepared by combining soaked bhagar millet with spices, herbs, and grated vegetables. It is then shaped into round flatbreads and cooked on a griddle until golden and crispy. Bhagar thalipeeth is enjoyed with yogurt or a side of chutney, making it a wholesome and flavorful dish during fasting periods.
Bhagar Idli
Bhagar idli is a version of idli that is best suited for fasting periods because it replaces rice with millet. The idli batter is prepared by grinding soaked bhagar millet along with urad dal, fermented overnight, and then steamed in idli molds. The resulting idlis are soft, fluffy, and served hot with chutney or sambar.
Bhagar Vada
Bhagar vada is the perfect bhagar recipe for monsoon season, when most people crave fried snacks. The vada batter is prepared by grinding soaked bhagar millet with soaked and peeled potatoes, green chilies, and spices. Small portions of the batter are shaped into rounds and deep-fried until golden and crispy. Bhagar vada is served hot with chutney or yogurt, providing a delicious and satisfying snack during monsoon as well as fasting periods.
Bhagar Dhokla
Bhagar dhokla is well-suited during Sawan and other vrats because instead of using gram flour or semolina, this bhagar recipe utilizes millets to make a farali dhokla. The dhokla batter is prepared by grinding soaked bhagar millet with yogurt, green chilies, and spices. The batter is then fermented, poured into a steamer, and steamed until cooked. Bhagar dhokla is typically tempered with mustard seeds and curry leaves and served with chutney.
Bhagar Paniyaram
Bhagar paniyaram is a delicious and bite-sized snack made with bhagar millet and is a popular monsoon snack. The paniyaram batter is prepared by grinding soaked bhagar millet with soaked and ground urad dal, along with spices and herbs. The batter is poured into a special paniyaram pan and cooked until golden and crispy. Bhagar paniyaram is enjoyed with chutney or sambar, offering a delightful and satisfying treat during fasting periods.
