Which Millet is Called Bhagar? A Guide to Barnyard Millet

December 28, 2025 •

5 min read

Archaeological evidence suggests barnyard millet, also known as bhagar, has been cultivated for thousands of years, with mentions appearing in ancient texts like the Yajurveda. This nutrient-dense, gluten-free grain is widely known across India, particularly for its popular use during religious fasting periods.

Quick Summary

Bhagar is the common name for barnyard millet, a gluten-free grain used frequently in Indian cuisine, especially during fasts, as a nutritious alternative to rice and wheat.

Key Points

Identity: Bhagar is the common name for barnyard millet, a tiny, gluten-free ancient grain widely used in Indian cuisine.
Fasting Staple: It is a popular substitute for rice and wheat during Hindu fasts, known as vrat or upvas, and is often cooked with potatoes and peanuts.
Health Benefits: Rich in dietary fiber, iron, and calcium, bhagar supports digestive health, immunity, and bone strength.
Diabetes Friendly: Its low glycemic index and high fiber content help regulate blood sugar levels, making it beneficial for individuals with diabetes.
Weight Management: Being low in calories and high in fiber, bhagar promotes satiety and aids in weight control.
Culinary Versatility: From savory khichdi and pulao to sweet kheer and dosa, bhagar can be used in a wide range of recipes, either as whole grains or flour.

Unveiling Bhagar: The Identity of Barnyard Millet

Bhagar is the vernacular name for barnyard millet (Echinochloa species), a small, round, white-colored grain native to Asia. While referred to as bhagar in many parts of India, especially Maharashtra, it is known by several other regional names, reflecting its widespread use and cultural significance. It is also called sama ke chawal or samak ke chawal in Hindi, vari or varai (or variche tandul) in Marathi, mordhan or moriyo in Gujarat, jhangora in Uttarakhand, kuthiraivali in Tamil, oodalu in Kannada, and udalu in Telugu.

Unlike many other cereals, barnyard millet is not a true cereal but a type of wild grass seed that is considered a pseudocereal. It is a reliable crop that grows quickly and is adaptable to a variety of harsh climatic conditions. Its ability to grow with minimal resources has made it a staple food in many regions where rice cultivation is not feasible.

A Nutritional Powerhouse

From a nutritional perspective, barnyard millet is a powerhouse, offering a rich profile of essential nutrients that make it superior to more common grains like rice and wheat. A 100g serving contains a significant amount of protein, dietary fiber, and important minerals like iron and calcium, while remaining relatively low in carbohydrates.

Notable Nutritional Components:

High Fiber Content: Barnyard millet boasts a high dietary fiber content, composed of both soluble and insoluble fractions. This high fiber promotes digestive health, prevents constipation, and helps in managing body weight.
Rich in Iron: It contains an impressive amount of iron, which can help increase hemoglobin levels in the body and combat iron deficiency.
Gluten-Free: As a naturally gluten-free grain, bhagar is an excellent dietary alternative for individuals with gluten sensitivities, celiac disease, or those following a gluten-free lifestyle.
Low Glycemic Index: The low glycemic index of barnyard millet means it releases sugar slowly into the bloodstream, making it a suitable food for diabetic patients to manage blood sugar levels.
Protein Source: With a good amount of digestible protein, it helps keep you feeling full and energized after a meal.

The Culinary Versatility of Bhagar

Bhagar’s mild, nutty flavor and light texture allow it to be used in a wide variety of dishes, both savory and sweet. It is a popular substitute for rice, especially during Hindu fasting days, when certain grains like rice and wheat are avoided.

Traditional and Modern Culinary Applications:

Fasting Dishes (Vrat ka Khana): The most famous use is in dishes prepared for fasts, such as bhagar khichdi or pulao. It is often cooked with potatoes, peanuts, cumin, and rock salt (sendha namak).
Porridge (Kheer): A sweet and nourishing porridge (kheer) can be made by cooking the millet with milk and sweetening it with jaggery, fruits, or nuts.
South Indian Delicacies: In South India, bhagar (or kuthiraivali) is used to prepare nutritious dosas and idlis.
Flour-Based Preparations: The grain can be ground into flour (bhagar atta), which can be used to make rotis, pancakes, and other baked goods.
Rice Replacement: It can be cooked and served just like rice, pairing well with curries, dal, and stir-fried vegetables for a nutritious everyday meal.

Comparison: Barnyard Millet vs. Brown Rice

To better understand the nutritional advantages of barnyard millet (bhagar), let's compare it to brown rice, another commonly perceived healthy grain. While both are whole grains, their nutrient profiles have some distinct differences.


Feature	Barnyard Millet (Bhagar)	Brown Rice
Dietary Fiber	Much higher, with significant soluble and insoluble fractions.	Good source, but generally lower than barnyard millet.
Glycemic Index	Low (around 41.7–50.0), causing a slower release of sugar.	Medium (around 68), resulting in a faster blood sugar spike.
Iron Content	High (approx. 18.6 mg per 100g).	Lower.
Calcium Content	Higher (approx. 22 mg per 100g).	Lower.
Protein Digestibility	High.	Relatively high.

Cooking Barnyard Millet

Cooking barnyard millet is a straightforward process, similar to cooking rice, but with a crucial preparatory step: soaking. Soaking helps reduce the presence of anti-nutrients like phytic acid, making the grain easier to digest and ensuring it cooks evenly.

Rinse and Soak: Rinse the millet thoroughly under running water until the water runs clear. Soak it for at least 8 to 10 hours, or preferably overnight.
Rinse Again: Drain the soaking water and give the millet a final rinse before cooking.
Cook Like Rice: Use a water-to-millet ratio of 2:1 for the stovetop or 1.75:1 for an Instant Pot after soaking. Bring to a boil, then reduce heat, cover, and simmer until all water is absorbed. Fluff with a fork before serving.

Conclusion

In summary, the millet called bhagar is barnyard millet, a versatile and highly nutritious grain that has long been a part of Indian culinary traditions, especially for religious fasting. With its superior nutritional profile, including high fiber, iron, and a low glycemic index, it offers significant health benefits, from aiding digestion and weight management to supporting heart health and regulating blood sugar. For those seeking a healthy, gluten-free, and nutrient-dense alternative to rice or wheat, incorporating bhagar into one's diet is an excellent choice. It’s no surprise that ancient grains like barnyard millet are making a strong comeback in modern health-conscious diets due to their proven benefits and functional food status. For more insights into its health benefits, especially for managing conditions like diabetes, studies have highlighted its effectiveness in dietary interventions(https://pmc.ncbi.nlm.nih.gov/articles/PMC3907638/).

How to Store Bhagar

Ensure the bhagar is completely dry before storing.
Store it in an airtight container to protect it from moisture and pests.
Keep the container in a cool, dry place away from direct sunlight.
Check for any signs of mold or insects before use, as with any natural grain.

The Role of Bhagar in Fasting

Religious Significance: As a falahari food (permitted during fasts), bhagar serves as a filling and nutritious staple during Hindu fasts like Navratri and Ekadashi, providing energy without consuming grains restricted during this time.
Nutritional Support: The high fiber and protein content of bhagar help sustain energy levels and prevent hunger pangs during fasting periods, unlike refined carbohydrates that can cause energy crashes.

Expanding Your Palate with Bhagar

Millet Flakes (Poha): Use bhagar flakes (poha) to create a nutritious and quick breakfast. Cook them with vegetables, peanuts, and spices for a savory dish.
Soups and Stews: Add cooked bhagar to soups and stews to thicken them and add a wholesome, filling texture.
Salads: Use cold, cooked bhagar as a base for nutritious salads with fresh vegetables, herbs, and a light dressing.

Frequently Asked Questions

The English name for bhagar is barnyard millet. It is also known by regional names such as sama ke chawal, vari, or jhangora.

Yes, bhagar, or barnyard millet, is naturally gluten-free. This makes it an excellent grain alternative for individuals with celiac disease or gluten intolerance.

Yes, bhagar is traditionally consumed during Hindu fasting days, or vrat. It is considered a suitable and nourishing food, often replacing other grains like rice and wheat.

Bhagar is rich in fiber, iron, and calcium. It has a low glycemic index, which helps manage blood sugar, and its high fiber aids digestion and weight management.

Bhagar can be cooked like rice, but it should be soaked beforehand, ideally overnight, for better digestion. It can be prepared on a stovetop, in a pressure cooker, or in an instant pot.

Yes, bhagar is the same as sama ke chawal, which translates to sama rice. Both names refer to barnyard millet.

Yes, bhagar is a good choice for people with diabetes. Its low glycemic index ensures a slow release of sugar into the bloodstream, helping to manage blood glucose levels.

Bhagar is beneficial for weight loss due to its high fiber content and low calorie count. The fiber helps promote a feeling of fullness, which reduces overeating.

Some popular bhagar recipes include bhagar khichdi, a savory porridge cooked with vegetables and peanuts, and bhagar kheer, a sweet pudding made with milk and nuts.