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
