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Sama ke chawal

Bhagar Recipe - Sama Ke Chawal

Bhagar or sama ke chawal or is a filling and nutritious barnyard millet recipe that is gluten-free and perfect replacement for rice.
4.67 from 3 votes
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Course: Breakfast, dinner, lunch
Cuisine: American, indian cuisine
Keyword: 20 Minutes, barnyard millet, bhagar, fasting recipe, milllet, sama ke chawal
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 291kcal
Author: Rekha Kakkar


  • 1 cup Barnyard millet Bhagar or Sama ke chawal
  • 1 tablespoon Ghee
  • 200 gm Potatoes
  • 2 Green Chilies
  • 2 tablespoon peanuts
  • 1 teaspoon cumin seeds
  • 10 curry leaves
  • ½ teaspoon Rock salt sendha namak
  • 2 tablespoon cilantro coriander leaves


  • 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 corianders.
  • Enjoy!



  • 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.


Calories: 291kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 373mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 63mg | Calcium: 38mg | Iron: 4mg