shavige uppittu recipe | shavige bath recipe | shavige upma recipe with detailed photo and video recipe. a simple and easy karnataka style breakfast recipe made with rice vermicelli and spices. it is a very common breakfast recipe made across south indian state, if not all indian states. it is typically served as it is without any accompaniment but tastes great when served with spicy coconut chutney or with thin poha avalakki.
this is one such recipe, which was due to me since ages. the main reason i was not able to post it due to the availability of thin rice vermicelli noodles in my place. we do have some variation in my local indian grocery shop, but i wasn’t happy with the quality of it. hence it got backlogged for forever. however, during our last annual trip to india, my husband ensured to shop the anil akki shavige from india. this is not just for video posting, but also for the day to day morning breakfast. he likes the thin shavige uppittu and also it has to be non-sticky. most of the local brands typically turn mushy once it is boiled and hence we stopped buying it. moreover, we also tried our luck with some asian grocerry but wasn’t satisfactory.
furthermore, i would like to add some tips, suggestions and variations to this shavige uppittu recipe. firstly, you need to extra careful while boiling the noodles in water. do not overcook it, and also you can add a tsp of cooking oil to make it non-sticky. also, once it is cooked, you can also run it over cold water to stop cooking. secondly, you get different types of shavige or noodles from different brands. for instance, you have semolina based, ragi based and also lentil-based. you can use the same recipe to make different types of shavige. lastly, the shavige upma recipe tastes good when served with a spicy chutney recipe. preferably, coconut chutney or tomato chutney or veg kurma should be an ideal combination.
finally, i request you to check my other indian breakfast recipes collection with this post of shavige uppittu recipe. it mainly includes recipes like lemon rice, pudina rice, fada ni khichdi, vegetable uttapam, methi dosa, rava rotti, eggless bread omelette, rava dosa, ghee roast dosa, poha uttapam. further to these i would also like to highlight my other recipes collection like,
shavige uppittu video recipe:
recipe card for shavige uppittu recipe:
shavige uppittu recipe | shavige bath recipe | shavige upma recipe
Ingredients
for boiling:
- 4 cup water
- 1 tsp oil
- ½ tsp salt
- 2 cup (100 gram) rice vermicelli / akki shavige
for tempering:
- 2 tbsp oil
- 2 tbsp peanuts
- 2 tbsp cashew / kaju
- 1 tsp mustard
- 1 tsp chana dal
- 1 tsp urad dal
- 1 dried red chilli, broken
- few curry leaves
- 1 inch ginger, finely chopped
- 2 chilli, finely chopped
- 1 onion, finely chopped
- ¼ tsp turmeric
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a saucepan boil 4 cup water, 1 tsp oil and ½ tsp salt.
- once the water comes to a boil add in 2 cup rice vermicelli.
- boil for 2 minutes, making sure it is cooked well.
- drain off the vermicelli and cool completely.
- in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until it turns crunchy.
- also, roast 2 tbsp cashew until it turns golden brown.
- keep the roasted cashew and peanuts aside.
- in the same oil splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli and few curry leaves.
- now add 1 inch ginger, 2 chilli and saute slightly.
- further, add 1 onion and saute until it softens well.
- also, add ¼ tsp turmeric and ½ tsp salt. saute until it turns aromatic.
- now add in boiled vermicelli and mix gently.
- cover and simmer for 2 minutes or until flavours are absorbed.
- add in 1 tbsp lemon juice and 2 tbsp coriander. mix well.
- finally, enjoy shavige uppittu with chutney or as it is.
Nutrition
how to make shavige bath with step by step photo:
- firstly, in a saucepan boil 4 cup water, 1 tsp oil and ½ tsp salt.
- once the water comes to a boil add in 2 cup rice vermicelli.
- boil for 2 minutes, making sure it is cooked well.
- drain off the vermicelli and cool completely.
- in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until it turns crunchy.
- also, roast 2 tbsp cashew until it turns golden brown.
- keep the roasted cashew and peanuts aside.
- in the same oil splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli and few curry leaves.
- now add 1 inch ginger, 2 chilli and saute slightly.
- further, add 1 onion and saute until it softens well.
- also, add ¼ tsp turmeric and ½ tsp salt. saute until it turns aromatic.
- now add in boiled vermicelli and mix gently.
- cover and simmer for 2 minutes or until flavours are absorbed.
- add in fried cashew, peanuts, 1 tbsp lemon juice and 2 tbsp coriander. mix well.
- finally, enjoy shavige uppittu with chutney or as it is.
notes:
- firstly, make sure not to overcook shavige as it turns sticky.
- also, you can add vegetables of your choice making upma healthy.
- additionally, add vermicelli only after the water comes to a boil.
- finally, shavige uppittu recipe tastes great when prepared slightly spicy and tangy.