Bhagar fasting recipe from maharashtra
Print Pin
0 from 0 votes

Bhagar / Samo Rice / Varicha Bhat {Fasting Recipe}

Easy, Light, Comforting fasting recipe from Maharashtra called Bhagar. Bhagar is also known as Samo Rice, Varicha Bhat or Varyache Tandul in Marathi. Made especially on Ashadi Ekadashi and served with Danyachi Amti. Can be eaten for all religious fasts as breakfast or as main meals with accompaniment of your choice.
Course Breakfast, Main Course
Cuisine Maharashtrian
Keyword Ashadi Ekadashi Fasting Recipes, bhagar, Farali Food, Maharashtrian Recipes, Navratri Recipes for 9 days, Samo Rice, Varicha Bhat, Varyache Tandul, Vrat ka Khana
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Vidya Narayan



  • 1 cup Varicha Bhat, Varyache Tandul, Bhagar or Samo Rice 1 cup is 125 ml
  • 2 cups Hot Water
  • 1/4 cup Groundnuts (Roasted, Peeled and ground into a coarse powder)
  • 2 tsp Ghee or Clarified Butter
  • 1/2 tsp Jeera or Cumin Seeds
  • 1/4 tsp Sugar optional but highly recommended
  • 1 nos. Green Chillies finely chopped
  • Salt to taste See notes
  • Coriander leaves finely chopped


  • Soak the Bhagar in 1 cup of water for atleast 15 minutes.
  • In the meanwhile, roast peanuts, cool, remove skin and coarsely grind them in a mixer grinder jar.
  • Finely chop some Green chillies and coriander leaves.
  • After 15 minutes of soaking time, you will notice the grains would have puffed up slightly, which means it is ready to cook.
  • Drain the excess water. Heat a kadhai and add 1 tsp of Ghee. Note - It is recommended to cook this recipe in ghee for best results.
  • Boil 2 cups of water in a kettle or a sauce pan.
  • Add 1/4 tsp jeera or cumin seeds. Once they have browned, add the finely chopped green chillies.
  • Now add the soaked and drained bhagar. Ensure the flame is low at this point. Saute the bhagar until the moisture has evaporated.
  • Now add the boiling water, salt to taste, coarsely ground peanuts and sugar.
  • Mix well, cover and let it cook for few minutes. Remove the lid, allow the moisture to escape until you get khichdi consistency.
  • Switch off flame, add a tsp of ghee and finely chopped coriander leaves. Mix lightly and serve immediately with a side of curd or fasting chutney of your choice.


  • The Recipe is Gluten Free but not Vegan as we have used Ghee. Typically for fasting, ghee is used. Although, it is recommended to cook this recipe only with ghee for best results.
  • 1 cup is 125 ml measurement and yields 2 portion of Bhagar for breakfast. It is quite filling so this quantity with a side of curd is sufficient. You can serve with potato wafers, french fries and coconut chutney too.
  • Salt used is Sendha Namak (Hindi) or Rock Salt (English).
  • A tiny amount of sugar in the recipe, elevates the taste. You can skip that if you want.
  • Peanut powder provides a nutty aroma and taste. Add more if you like, by all means. You can alternatively add a few roasted peanuts along with Jeera, green chillies.
  • Leftovers of Bhagar make cool Curd Rice. Just mix some curd into leftover bhagar, add a tempering of jeera, some seasoning and turn it into a full fledged meal.