Akki Shavige Uppittu | Rice Sevai Upma | Rice Vermicelli Upma

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Akki Shavige Uppittu is a delicious upma variety made with rice vermicelli or rice seviyan or akki shavige. Since it is made with rice sevai, it is also called as Rice sevai upma. An easy and tasty breakfast recipe.

rice sevian upma recipe, rice sevian upma

Upma and Poha are regular breakfast or brunch snacks at home. They are quick to prepare and do not take much time.

I have already shared Oats upma, Tomato upma and Vermicelli upma.

On occasions I also make this Akki Shavige Uppittu. When short of time, I don’t add veggies. But to make it more healthy, you can add grated veggies like carrots, beans or cabbage. You can also add steamed peas.

I have also shared recipe of Vegetable Akki Shavige Uppittu.

This is a flavorful upma and goes as a nice breakfast with some hot chai or coffee. You can also serve it with coconut chutney.

How to make Akki Shavige Uppittu

1. On a high flame bring 5 cups water to a boil in a pan.

water for rice sevian upma recipe

2. Take 1.75 cups rice sevai (rice vermicelli or rice seviyan). Add to the boiling water. I used MTR rice vermicelli.

rice sevian

3. Stir gently.

making rice sevian upma recipe

4. cook the sevai on a medium to high flame.

making rice sevian upma recipe

5. cook the vermicelli according to the package instructions or until they are cooked well.

making rice sevian upma recipe

6. it took me around 10 minutes for the sevai to cook on a medium flame.

making rice sevian upma recipe

7. Drain the sevai in a strainer. Keep the cooked sevai aside.

making rice sevian upma recipe

Making rice sevai upma

8. In another pan, heat 2 tbsp coconut oil. You can also use any other oil instead of coconut oil, but coconut oil gives a good flavor and taste. Add 1 tsp mustard seeds and let them crackle. You can also add 1 tsp each of chana dal and urad dal and fry till golden. I have not added them due to dental issue of a family member.

mustard for rice sevian upma recipe

9. When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved.

cashews for rice sevian upma recipe
10. Saute till the cashew get a bit golden.

cashews for rice sevian upma recipe

11. Add 1 tsp finely chopped ginger, ½ tsp green chilies. Stir and saute for 5 to 10 seconds. Add more green chilies to make a spicy upma.

ginger for rice sevian upma recipe
12. Then add 1 medium sized finely chopped onion and 10 to 12 curry leaves.

onions for rice sevian upma recipe
13. Saute till the onions become translucent. Don’t brown them.

sauting onions for rice sevian upma recipe
14. Add the cooked rice sevai.

making rice sevian upma recipe

15. Stir very well with the rest of the sauteed ingredients.

stir rice sevian upma recipe

16. Season with salt and stir well.

salt for rice sevian upma recipe
17. Stir and add 4 to 5 tbsp fresh grated coconut. stir again. Switch off the flame.

stir rice sevian upma recipe

18. Garnish with some coriander leaves & Serve rice sevai upma hot plain or with coconut chutney. Do drizzle some lemon juice while serving. You can also add lemon juice towards the end and give a final stir. Add lemon juice as per your taste.

rice sevian upma recipe, rice sevian upma
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rice sevai upma recipe

Akki Shavige Uppittu (Rice Sevai Upma)

4.5 from 4 votes
Akki Shavige Uppittu is an easy to prepare upma variety made with rice vermicelli (akki shavige), herbs and spices.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Cuisine Karnataka, South Indian
Course: Breakfast

Servings 3 to 4
Units

Ingredients

cooking rice vermicelli

  • 180 grams Akki Shavige (rice sevai or rice vermicelli or rice seviyan) or about 1.75 cups akki shavige
  • 4.5 to 5 cups water for cooking rice vermicelli

for tempering

  • 1 teaspoon mustard seeds
  • 1 or 2 green chilies chopped
  • ½ inch ginger - finely chopped, about 1 teaspoon finely chopped ginger
  • 1 medium onion - finely chopped
  • 8 to 10 curry leaves
  • 12 to 15 cashews - halved or whole
  • 4 to 5 tablespoon grated coconut or add as required
  • 2 tablespoon coconut oil or any oil or you can also use ghee
  • 2 to 3 tablespoon chopped coriander leaves
  • 1 small to medium lime or lemon - sliced or diced to be served with the upma
  • salt as required

Instructions

Cooking Akki Shavige (Rice Vermicelli)

  • On a high flame bring 5 cups water to a boil in a pan.
  • Take 1.75 cups rice vermicelli. Add to the boiling water.
  • Stir gently and cook the sevai on a medium to high flame.
  • Cook the vermicelli according to the package instructions or until they are cooked well.
  • It took me around 10 minutes for the sevai to cook on a medium flame.
  • Drain them in a strainer. Keep the cooked rice sevai aside.

Making Akki Shavige Uppittu

  • In another pan, heat 2 tbsp coconut oil. You can also use any other oil instead of coconut oil. Add mustard
  • Seeds and let them crackle.
  • When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved.
  • Saute till the cashew get a bit golden.
  • Add 1 tsp finely chopped ginger, 1/2 tsp green chilies. Stir and saute for 5 to 10 seconds.
  • Then add finely chopped onion and 10 to 12 curry leaves.
  • Saute till the onions become translucent. Don't brown them.
  • Add the cooked rice vermicelli and stir very well with the rest of the sauteed ingredients.
  • Season with salt. Stir and add 4 to 5 tbsp fresh grated coconut.
  • Stir again and serve akki shavige uppittu hot plain or with coconut chutney. Do drizzle some lemon juice while serving. Also garnish with chopped coriander leaves
  • You can also add lemon juice towards the end and give a final stir. Add lemon juice as per your taste.

Notes

  1. You can also add 1 tsp each of chana dal and urad dal in this recipe. These lentils have to be added along with the cashews, when the mustard seeds begin to crackle. Brown them and then add the ginger, green chilies, followed by onions and curry leaves.
  2. For kids reduce the green chilies or skip them entirely.
  3. Peanuts can be added instead of cashews.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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18 Comments

  1. Just at the right time. I got MTR’s Rice vermicelli packet (For the first time) a day before yesterday and was looking for a recipe. I really liked your recipe and would definitely try. Just one question…Can we add spring onions, and use grated coconut to add that extra bit of taste? Thanks for sharing!5 stars

    1. thanks. yes you can add spring onions and even grated coconut. add grated coconut towards the end and give a stir.

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