Shavige Uppittu Recipe (Rice Vermicelli Upma)

5 from 2 votes

Shavige Uppittu Recipe (Rice Vermicelli Upma)

This Shavige Uppittu Recipe is a delicious upma variety made with rice vermicelli or rice sevai or akki shavige. A staple breakfast dish from the cuisine of Karnataka, since it is made with rice vermicelli, it is also called Rice Vermicelli Upma. This simple recipe makes for a filling and comforting breakfast.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: Karnataka, South Indian

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 506kcal

Author: Dassana Amit

Ingredients

Cooking rice vermicelli

1.75 cups rice vermicelli (akki shavige, rice sevai, rice semiya), 180 grams
4.5 to 5 cups water - for cooking rice vermicelli

For tempering

1 teaspoon mustard seeds
1 or 2 green chilies - chopped
1 inch ginger - finely chopped, about 1 teaspoon finely chopped ginger
⅓ cup onion - finely chopped
8 to 10 curry leaves
12 to 15 cashews - halved or whole
4 to 5 tablespoon coconut - grated, fresh or frozen; add as required
2 tablespoons coconut oil or any oil; you can also use ghee
2 to 3 tablespoon coriander leaves - chopped
1 lemon or lime, small-sized; sliced or diced to be served with the uppittu
salt as required

US Customary - Metric

Instructions

Cooking Akki Shavige (Rice Vermicelli)

On a high heat bring 4.5 to 5 cups water to a boil in a pan.
Add the rice vermicelli to the boiling water.
Stir gently and cook the vermicelli on a medium to high heat.
Cook the vermicelli according to the package instructions or until they are tender and softened.
Drain all the water from the cooked vermicelli using a strainer. Keep the cooked rice shavige aside.

Making Shavige Uppittu

In another pan, heat 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 cashews. The cashews can be kept whole or halved.
Fry until the cashew get a bit golden.
Add finely chopped ginger and green chilies. Stir and sauté for 5 to 10 seconds.
Next add finely chopped onions and curry leaves.
Sauté until the onions are softened. Don't brown them.
Add the cooked rice vermicelli and mix very well with the rest of the sautéed ingredients.
Season with salt. Stir and add the grated coconut.
Mix again and turn off the heat.
Serve Shavige Uppittu hot as is or paired with coconut chutney. Do drizzle some lemon juice while serving. Also garnish with chopped coriander leaves.
You can also opt to add lemon juice on the uppittu, when it is cooked and give a final stir. Add lemon juice as per your taste.

Notes

You can also add 1 teaspoon 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.
For kids reduce the green chilies or skip them entirely.
Add some veggies like green peas, carrots, french beans, beets, bell peppers, and tomatoes if you like.
Peanuts can be added instead of cashews.

Nutrition