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.

  2. Love your blog. Appreciate your detailed post and step to step pictures. Today I made your recipe whole wheat vermicelli for evening snack and chai. Awesome… I have to check if we can get rice vermicelli here . Your rawa upma with all the ingredients mentioned gives a unique and nice taste. Thanks.

  3. You’re website is the goto place for me for any recipe.but being a South Indian Upma was one of the basic things taught to me by my mom many many years ago.frankly today’s Upma I
    Pic in your website doesn’t feel like Upma at all.dont mind.i feel it needs more seasoning like dals to be added.hope my comment doesn’t offend you today

    1. i have purposely not added dals in the seasoning as a family member has dental issues. but in the notes section of the recipe details i have mentioned that both urad dal and chana dal can be added. now i have updated in the step by step also. in my family also not everybody likes the dals, so usually i don’t add them in upma. its a matter of personal taste and preference and there are many ways a recipe is made. one cannot judge that the way i make is the only way that recipe is made. i hope you take my reply positively.

  4. Mmmm….another favourite dish…..regular breakfast at home…. yummy….
    Well…I’m neither qualified nor experienced in cooking but I have some tips since this is a regular dish at home….
    *Add little salt to water and then put seviya….and add little salt to the tempering….not at the end of the process because salt doesn’t uniformly incorporate into the dish and stirring mashes the seviya and it loses its taste.
    *After draining the seviya run it over with cold water to stop seviya cooking further and also seviya don’t stick to each other that way.
    *Jeera may be added in the tempering. We do add jeera at home.
    *Tomatoes may be added if you like tomato flavoured upma. Tomatoes are to be added after the onions are browned and cooked till tender.
    *A pinch of turmeric may be added for a dashing, tempting yellow colour.
    *A teaspoon of ghee at the end is really recommended. It smells and tastes yummy with ghee. You may add it in the tempering too.
    *And yessss…lemon gives that special tinge and coriander adds that good smell. We add both.
    I’m going to make this for breakfast tomorrow. Yummy.
    Great recipe as usual 🙂5 stars

    1. thanks a lot priya for the tips. i do add salt when making noodles or sevai, but skipped this time. i liked the tip on adding salt to the tempering. i always add salt right at the end. but through experience i manage to mix it properly without mashing the sevai. for most noodles also, i rinse them once cooked in running water. but sevai i don’t. i think they don’t stick to each other like the way atta or semolina noodles stick. i agree with all the other tips. do try this recipe. i hope you like it.

      1. Its simply great that you take time to answer each comment. Hatsoff… Sevia was out of stock so I didn’t cook it today but I’ll cook it very soon. And keep posting great recipes as always. 🙂5 stars