This Shavige Uppittu Recipe is a delicious upma variety with the star ingredient rice vermicelli or rice semiya or akki shavige. A staple breakfast dish from the cuisine of Karnataka, since it is made with rice sevai, it is also called as Rice Vermicelli Upma. The recipe is simple and easy, does not have many ingredients and makes for a delicious as well as filling and comforting breakfast dish. You can make this upma variant in place of the regular upma that is made with rava or suji.
About Shavige Uppittu
Upma and Poha are obvious choice of dishes for breakfast or brunch snacks at home, as these get done quickly and do not take much time.
In the vibrant culinary tapestry of Karnataka, Shavige Uppittu Recipe stands out as a beloved dish that combines the delicate texture of rice vermicelli with a burst of aromatic spices, coconut and herbs, creating a wholesome and flavorful meal to start your day.
The word Shavige stands for vermicelli and Uppittu means upma in Kannada. The choice of the vermicelli can be either wheat based, rice based or millet based. Usually I use rice vermicelli to make this uppittu.
To begin this Shavige Uppittu Recipe, the rice vermicelli is cooked well in water, setting the stage for a symphony of flavors.
In a pan, a tantalizing blend of mustard seeds, green chilies, ginger, onion, curry leaves and cashews sizzles in hot oil, infusing it with a fragrant base that forms the backbone of this dish.
The final touch of freshness comes from a garnish of chopped coriander leaves, grated fresh coconut and a squeeze of lemon, adding a burst of color, a hint of sweetness and sourness that harmonizes with the savory notes of this Shavige Uppittu Recipe.
On occasions, I also make this Shavige Uppittu Recipe with some vegetables added to it. When short of time, I don’t add the veggies.
But to make it healthier, you can add grated vegetables like carrots, French beans or bell peppers. You can also add steamed green peas.
If you prefer to make the rice vermicelli yourself, have a look at my Idiyappam recipe which details the complete process of making rice vermicelli from scratch.
Once you make these homemade rice vermicelli, you only need to mix it with the tempered or sautéed ingredients.
I would even like you to try some other nutritious breakfast options like Oats Upma, Tomato Upma and Vermicelli Upma.
Served hot and steaming, Shavige Uppittu Recipe is a celebration of Karnataka’s rich culinary heritage, inviting you to savor each spoonful of its hearty goodness and aromatic flavors, making it a perfect start to any day.
A flavorful breakfast dish that pairs well with some hot Chai or Coffee too. You can also serve it with coconut chutney.
How to make Shavige Uppittu
Cook Rice Vermicelli (Akki Shavige)
1. On high heat, bring 5 cups of water to a boil in a pan.
If you decide to use wheat vermicelli, then first roast the vermicelli strands until golden and then cook them in hot water.
2. Take 1¾ cups rice vermicelli (rice seviyan or akki shavige) and add to the boiling water.
I used MTR rice vermicelli.
3. Stir and mix gently.
4. Cook the rice vermicelli on medium to high heat.
5. Cook the rice vermicelli according to the package instructions or until the strands are cooked well and softened.
6. It took me around 10 minutes for the rice vermicelli to cook on medium heat.
7. Drain the rice vermicelli in a strainer. Set aside.
Sauté Ingredients
8. Heat 2 tablespoons coconut oil in another pan. Add 1 teaspoon mustard seeds and let them crackle.
You can also use any other oil instead of coconut oil. But coconut oil gives a good flavor.
You can also add 1 teaspoon each of Bengal gram (chana dal) and black gram (urad dal) and fry till golden.
9. Next, add 12 to 15 cashews.
Cashews can be kept whole or halved.
10. Sauté until the cashews turn a bit golden.
11. Add 1 teaspoon finely chopped ginger and ½ teaspoon finely chopped green chilies. Stir and sauté for 5 to 10 seconds.
Add more green chilies to make a spicy upma.
12. Then, add ⅓ cup finely chopped onion and 10 to 12 curry leaves.
13. Sauté until the onions soften and turn translucent. Don’t brown them.
Make Shavige Uppittu
14. Add the cooked rice vermicelli.
15. Stir very well with the rest of the sautéed ingredients.
16. Season with salt and mix again.
17. Stir and add 4 to 5 tablespoons grated fresh coconut. Stir again and turn off the heat.
18. Garnish with some coriander leaves and serve Shavige Uppittu hot, plain or with Coconut Chutney.
Drizzle some lemon juice while serving, as per your taste. You can also add lemon juice towards the end and give a final stir.
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Shavige Uppittu Recipe (Rice Vermicelli Upma)
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
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 Info (Approximate Values)
This Shavige Uppittu recipe from the archives was first published on March 2015. It has been updated and republished on June 2024.
