This MahaShivratri, Try Rajgira Kadhi And Sama Ke Chawal
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It is a known fact that rajgira or buckwheat flour is a commonly consumed ingredient during fasting – in the form of puris, rotis and barfis. With the rich culinary diversity in India and millets being celebrated for their nutritional benefits and indigenous history, we decided to explore recipes that celebrate these millets through delicious plates of food that are fasting-friendly, nutrient-dense and can be eaten by people across ages. This rajgira kadhi made of amaranth flour is high in fibre and iron-rich and is also known as vrat ki kadhi. Pair it with sama ke chawal or barnyard millet, that fortifies the body during long periods of starvation and keeps the immunity levels up.

What’s most interesting about these recipes is that they’re great to consume on their own and can easily be put together to make a substantial meal for children and senior citizens who might be observing a fast but need some food to keep their energy levels going. Make a serving for two, using this recipe.


Also Read:

Fasting This Shivratri? Try This Kodo Millet Paniyaram

Ingredients [For Kadhi]:

  • ¼ cup amaranth flour
  • 1 cup fresh yoghurt
  • 1 teaspoon cumin seeds
  • 1-2 green chillies
  • 2 teaspoons ghee
  • 2 tablespoons fresh coriander
  • Water, as required
  • Sendha namak, to taste

Ingredients [For Sama ke Chawal]:

  • 1 cup sama ke chawal/barnyard millet
  • 2 cups water
  • ½ teaspoon rock salt
  • 1 teaspoon ghee


  • Rinse the sama ke chawal thoroughly, under running water and drain. In a heavy-bottomed pot, add the millet along with the water and bring it to a boil.
  • Once the water reduces by half, cover and cook until the water is fully absorbed and steam for 2-3 minutes more before taking off the heat and fluffing up the chawal with a fork.
  • Meanwhile, add the amaranth flour, yoghurt and salt to a bowl and whisk thoroughly to eliminate lumps, if any. Add water and dilute the consistency of the mixture till it is watery.
  • Heat the ghee in a kadhai and add the green chillies. Allow them to splutter slightly and turn aromatic, before pouring in the amaranth flour-yoghurt mixture and stirring for a minute or two.
  • Allow this mixture to simmer, until it starts to thicken lightly and the raw flour taste is completely gone. This should take about 7-8 minutes, after which you can adjust seasoning, if necessary and top up with lots of fresh coriander, before serving hot with sama ke chawal.