Bhagar and Amti Recipe

Cooked Bhagar and amti is a filling yet light meal. An easy-to-make millet recipe can double as a breakfast or a main meal. Samo Rice is perfect for Navratri, Ashadi Ekadashi, and Sankashti as your Vrat ka Khana.

The other name with which you may know Bhagar are Sama ke Chawal. Variche Bhat/tandul or Varai, varya cha tandul, Moraiyo /Moraiya or Barnyard millet refer to the same millet. 

Bhagar cooks fast and, of course, tastes good. It is easy to make and digest, so even your toddler or geriatrician can handle it.

Vari cha Bhat with curds and Danyachi Amti is a welcome change for us. As Sabudana Khichdi, Sabudana Thalipeth, Sabudana Vada and Farali Misal have been on the Upvas special menu for ages. Vari che Tandul is helping us to shift towards eating fewer carbs.

Although bhagar is popular as a fasting food make it on any day you like.

With any millet, you can add other veggies and spice powder like this South Indian Bhat Masala and enjoy a tasty meal.  Serve it as a kheer, dosa, Upit, Khichidi or even Pongal. I have used them to make cutlets too. 

Contents:

• Bhagar and Amti Recipe and me
• Why MSK Bhagar and Amti recipe
• How to make Varicha Bhat and Danyachi Amti
• For Your Questions
• Some Millets recipes for you
• Recipe card
• Pin for later

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Why MSK Bhagar and Amti recipe:

Make this recipe as 

• Gluten-free
• Low glycemic index
• Great for weight loss
• Delicious
• Cook fast

How to make Varicha Bhat and Danyachi Amti:

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

For the Bhagar :

• Bhagar
• Peanuts, roasted
• Green chillies
• Clarified butter
• Cumin seeds
• Water
• Salt to taste
• Coriander leaves to garnish

For the Danaychi Amti :

• Clarified butter
• Cumin seeds
• Peanuts
• Green chillies
• Kokum Agal
• Jaggery 
• Water 
• Coriander leaves to garnish

Method:

• Check the bhagar for small stones and impurities. 
• Rinse the bhagar in running water. Drain set aside.
• Roast the peanuts if you do not store them roasted. Cool and peel the peanuts. I generally do not peel my peanuts but you can. Grind and set aside.
• Slit the green chillies. Chop coriander leaves. Set aside.
• Boil water 2 cups for every 1 cup of bhagar.

We are now ready to cook the Vari che tandul.

• In a wok/ kadhai heat some clarified butter.
• Add the cumin seeds and let them splutter. Add the chillies.
• If you plan to use potatoes dice then and now. Stir-fry till half done.
• Lower the flame and add the drained bhagar.
• Stir fry till bhagar is dry. You will get a lovely nutty smell and starts sticking to the pan.
• Add the peanut powder, salt and boiling water. Mix well and cook covered with a tight-fitting lid. About 5 minutes.

• Open the lid and stir and check if it is the consistency you want. If it needs water add some cook more. (this is if you want a soft khichdi-like consistency).
• Switch off the flame and garnish with chopped coriander leaves.

For the Danyachi Amti

• In the chutney jar of the mixer dry grind the peanuts, and green chillies.
• Add water and blend to make it in to smooth paste.

• In a wok/ kadhai heat up clarified butter. Splutter the cumin seeds.
• Add peanut paste, and mix well.
• Add kokum agal, jaggery, and salt to taste.
• Simmer it over medium heat for 5 to 8 minutes.
• Peanut gravy is ready to serve!

Substitutes:

• You can add potatoes to the Varaicha Bhat. Stir-fry the diced potatoes before adding Vari. 
• Even in the Danyachi amti, you can add potatoes. I will cook them before adding my peanut paste.
• Clarified butter is what makes this dish amazing. I recommend using it.
• You can reduce or increase the peanuts used.

Variations:

• For regular days use asafoetida, curry leaves and mustard seeds. You can use the South Indian Bhat masala to make a delicious recipe.
• You can also add roasted peanuts to the tempering of the Bhagar and cook.
• For the Amti I have used Kokum Sharbat/ agal you can use tamarind or even curds and buttermilk.

Equipment:

• 1 bowl 
• 1 wok
• 1 pot
• Spoons
• Chutney bowl of the mixer 
• Knife & board

How to serve:

• Serve with Shengdana amti (peanut curry) and upasachi batata bhaaji (fasting day vegetable with potato) Kakadichi Koshimbir( Cucumber Raita).

How to store:

• The millets after cooking swell. If you have leftovers store them in an air-tight container overnight. 
• The rice gets a little dry so sprinkle some water before heating it. Do not store beyond 2 days.
• Plain Bhagar tastes great with curds the next day.

This post I have created for the group Shhh! Secretly Cooking. In this group, we post every month. A theme is chosen by one of the members after signups the participants are paired up. The partners give each other 2 secret ingredients to create a recipe for the theme.

Each participant shares the pictures in the group and we try and guess the secret ingredients.

This month Poonam from Annapurna suggested making "Maharashtrian Cuisine”! I have bookmarked her Raw Mango Dal for next season. Do check out her site for some simple and delicious recipes.

My partner is Sasmita, a versatile blogger from First Timer Cook! Her latest masala is Tandoori Masala and I definitely need to make some for us or wish she parcels some to me!

In accordance with the rule, I gave me Green Chilli and cumin seeds as her secret ingredients. I gave Sasmita Potato and Oil as her secret ingredients. Check her Vada Pav out!

My recipe is inspired by Madhura's Recipe here, Whisk affair and my sister-in-law's inputs.

For Your Questions:

Protips:

• Roasting the bhagar before adding water gives it a nice taste. But you can cook it without roasting too.
• Do not avoid the clarified butter. That is what gives a lovely taste to the dish.
• You can use tamarind or even curds and buttermilk to flavour your Amti.

Frequently asked Questions:

• Why consume millets?

  

  Millets in general are gluten-free grains low in calories and high in fibre. The glycemic index is low too. Hence include them in your diet if suffering from celiac disease. If you are diabetic or planning to lose weight.

• What is Vrat ka khana? Upvas che Jevan?

  

  Fasting or Vrat is different in India where regular cereals like wheat, and rice is not consumed. We have a separate class of foods called Vrat ka khana. Generally permitted foods are 
  Tapioca pearls (sabudana), 
  Amaranth(Rajgira), or 
  buckwheat flour(kuttu ka atta) 
  Millets
  In Karnataka add 
  Beaten Rice ({Poha/avalakki)
  Semolina(Rava) 
  

• What is Samo rice?

  

  Varicha Tandul, Variche Bhat, Varai or Bhagar is also called Sama ke Chawal or vrat ka chawal. The other common names are Moraiyo /Moraiya or Barnyard millet.
  Samo rice is a millet. Millets in general are gluten-free grains low in calories and high in fibre.
  Samo rice or Barnyard millet are small grains lot like broken rice. When cooked these tiny, white, round grain grains taste almost like rice.

• Is Samo rice good for weight loss?

  

  The calories in Samo rice are lower and digestible fibre content is high. These factors will aid weight loss and promote good health. 

• Can I cook the Bhagar in the pressure cooker?

  

  Yes please follow the same steps and cook for one whistle. Let the pressure drop before you open the pressure cooker. 

Some Millets recipes for you:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

Pin for later:

To summarise Include Vari che Tandul n your meal for an easy and tasty meal. Also called the barnyard millet we can have a gluten-free that has a low glycemic index. Helping you in your weight loss journey even your toddler or geriatrics can handle it.