Sagaur is a regional dish from Jharkhand. It is traditionally eaten in winter by combining fresh and tender Chana saag leaves (Chickpea greens) with rice paste and spices. Chana saag is seasonal and not available throughout the year. Whenever Sagaur is made during non-winter months, one can include palak (Spinach), Aloo ka saag (Potato greens), or any other greens as per the season and the availability of the ingredients.
Every rice-eating region in India has a version of this dish. What makes Sagaur unique is the addition of locally available greens in Jharkhand. Some similar rice dishes from other parts of the country include Chawal roti (Rice roti or Rice Bhakri) in Maharahtra, Akki roti in Kannada, Arisi adai (rice pancakes) in Tamil, and Beeyapparotte in Telugu.
Sagaur
Ingredients
Method
- Take rice and soak it in water for a few hours
- Grind rice into appropriate consistency batter (neither very thick nor very thin)
- Finely chop chana saag and add it to the batter
- Add crushed garlic, jeera, pinch of hing, and salt to the batter
- Stir and mix properly into the batter
- Heat a flat pan, preferably a dosa pan (tava)
- Apply some oil to the surface when properly heated
- Spread a thin layer of batter on the pan using your hands
- Once it’s a little cooked, apply some oil to it
- Flip the Sagaur to the other side
- Apply oil to the other side and cook it properly until crispy or soft as per one’s preference
