Class seminar on:

Bagiya, indigenous food of terai Nepal

Submitted by: Submitted TO:

 Rabindra jha Assoc prof pashupati
mishra
 Sanju rani mandal
 INTRODUCTION
 It is the steam cooked cereal product prepared from the
coarse and fine rice flour. The product is indigenous to the
Maithili community of the terai region. Bagiya is eaten
mostly from November to march. It is served hot in the form
of supper and breakfast. The product can be stored for 1-2
days.

 It is also prepared from the flour of parboiled paddy for old

people who are suffering from chronic constipation or who
do not have teeth.

 The traditional method of preparation of bagiya is from rice

flour obtained from the harvested of new paddy e.g Aruwa
mansuli, sona mansuli and basmati and broken of these
varieties. Rice flour should be neither too fine nor too
process
Whole Horse gram (gahat)

Cleaning and removal of small minute stones

Roasting in hot pan till some starts puffing

Boiled in the cooking vessel

Water drained and grain spread in a Naglo or

sieve and left to cool and dry

Mixing of garlic and ginger paste, dried red

chilies and salt grinded with mortar and pestle

Whole spice mixed grains

 New white rice

Cleaning and washing

Dried in sun for sometime

Pounding of rice in Dhiki, Jato or okhli

Boiled water added to the pounded flour and left for sometime

Kneading into soft dough

Kneaded dough made into round shapes and a hollow round space or well is made in the round
ball

Put(whole spice mixed grain) into the hollow round space

and closed the opening

The dough along with pulse grain is moulded into a dorsoventrally flattened belly shape with
tapering ends

Bagiya(uncooked)

Fig: Preparation of Bagiya

 STEAMING PROCESS
 
Clay pot is half filled with water
 
A thick layer or bed of stem of jute plants without jute fibre
cleaned and arranged in the clay pot
 
The pots covered with a clay dish and heated till water boils
 
Uncooked bagiyas are placed on the bed of jute stems and
pots is covered
 
Steaming
 
Bagiyas are steam cooked after 5-6 min
 Conclusion
During summer season bagiya is prepared by using
boiled Bengal gram split pulse instead of gahat
whole grains.
 Boiled, peeled and washed potatoes are also used

in place of gahat whole grains. The boiled peeled

potatoes are mashed and fried in cooking oil with
dried red chillies pieces, cumin seeds and tejpat
and put in the hollow space og dough and
steamed.
 As personal taste molasses is also filled in the

hollow space and steamed. Some people steam

empty bagiya as per their taste.
THANK YOU