Akki Shavige Uppittu | Rice Sevai Upma | Rice Vermicelli Upma

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.

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.

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

3. Stir gently.

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

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

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

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

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.

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

10. Saute till the cashew get a bit golden.

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.

12. Then add 1 medium sized finely chopped onion and 10 to 12 curry leaves.

13. Saute till the onions become translucent. Don’t brown them.

14. Add the cooked rice sevai.

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

16. Season with salt and stir well.

17. Stir and add 4 to 5 tbsp fresh grated coconut. stir again. Switch off the flame.

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.

If you are looking for more breakfast recipes then do check:

• Rava idli
• Rava dosa
• Dosa recipe

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Akki Shavige Uppittu (Rice Sevai Upma)

4.5 from 4 votes

By Dassana Amit

Akki Shavige Uppittu is an easy to prepare upma variety made with rice vermicelli (akki shavige), herbs and spices.

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

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Cuisine Karnataka, South Indian

Course: Breakfast

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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

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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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