This Shavige Uppittu Recipe is a scrumptious upma selection with the star ingredient rice vermicelli or rice semiya or akki shavige. A staple breakfast dish from the delicacies of Karnataka, since it’s made with rice sevai, additionally it is known as as Rice Vermicelli Upma. The recipe is easy and straightforward, doesn’t have many components and makes for a scrumptious in addition to filling and comforting breakfast dish. You may make this upma variant rather than the common upma that’s made with rava or suji.
About Shavige Uppittu
Upma and Poha are apparent alternative of dishes for breakfast or brunch snacks at house, as these get completed rapidly and don’t take a lot time.
Within the vibrant culinary tapestry of Karnataka, Shavige Uppittu Recipe stands out as a beloved dish that mixes the fragile texture of rice vermicelli with a burst of fragrant spices, coconut and herbs, making a healthful and flavorful meal to start out your day.
The phrase Shavige stands for vermicelli and Uppittu means upma in Kannada. The selection of the vermicelli may be both wheat primarily based, rice primarily based or millet primarily based. Often I exploit rice vermicelli to make this uppittu.
To start this Shavige Uppittu Recipe, the rice vermicelli is cooked nicely in water, setting the stage for a symphony of flavors.
In a pan, a tantalizing mix of mustard seeds, inexperienced chilies, ginger, onion, curry leaves and cashews sizzles in scorching oil, infusing it with a aromatic base that kinds the spine of this dish.
The ultimate contact of freshness comes from a garnish of chopped coriander leaves, grated recent coconut and a squeeze of lemon, including a burst of colour, a touch of sweetness and sourness that harmonizes with the savory notes of this Shavige Uppittu Recipe.
On events, I additionally make this Shavige Uppittu Recipe with some greens added to it. When wanting time, I don’t add the veggies.
However to make it more healthy, you’ll be able to add grated greens like carrots, French beans or bell peppers. You may also add steamed inexperienced peas.
In case you want to make the rice vermicelli your self, take a look at my Idiyappam recipe which particulars the whole course of of creating rice vermicelli from scratch.
When you make these selfmade rice vermicelli, you solely want to combine it with the tempered or sautéed components.
I’d even such as you to attempt another nutritious breakfast choices like Oats Upma, Tomato Upma and Vermicelli Upma.
Served scorching and steaming, Shavige Uppittu Recipe is a celebration of Karnataka’s wealthy culinary heritage, inviting you to savor every spoonful of its hearty goodness and fragrant flavors, making it an ideal begin to any day.
A flavorful breakfast dish that pairs nicely with some scorching Chai or Coffee too. You may also serve it with coconut chutney.
Step-by-Step Information
Learn how to make Shavige Uppittu
Prepare dinner Rice Vermicelli (Akki Shavige)
1. On excessive warmth, deliver 5 cups of water to a boil in a pan.
In case you determine to make use of wheat vermicelli, then first roast the vermicelli strands till golden after which prepare dinner them in scorching 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 blend gently.
4. Prepare dinner the rice vermicelli on medium to excessive warmth.
5. Prepare dinner the rice vermicelli in line with the bundle directions or till the strands are cooked nicely and softened.
6. It took me round 10 minutes for the rice vermicelli to prepare dinner on medium warmth.
7. Drain the rice vermicelli in a strainer. Put aside.
Sauté Components
8. Warmth 2 tablespoons coconut oil in one other pan. Add 1 teaspoon mustard seeds and allow them to crackle.
You may also use another oil as an alternative of coconut oil. However coconut oil offers taste.
You may also add 1 teaspoon every of Bengal gram (chana dal) and black gram (urad dal) and fry until golden.
9. Subsequent, add 12 to fifteen cashews.
Cashews may be stored entire or halved.
10. Sauté till the cashews flip a bit golden.
11. Add 1 teaspoon finely chopped ginger and ½ teaspoon finely chopped inexperienced chilies. Stir and sauté for five to 10 seconds.
Add extra inexperienced chilies to make a spicy upma.
12. Then, add ⅓ cup finely chopped onion and 10 to 12 curry leaves.
13. Sauté till the onions soften and switch translucent. Don’t brown them.
Make Shavige Uppittu
14. Add the cooked rice vermicelli.
15. Stir very nicely with the remainder of the sautéed components.
16. Season with salt and blend once more.
17. Stir and add 4 to five tablespoons grated recent coconut. Stir once more and switch off the warmth.
18. Garnish with some coriander leaves and serve Shavige Uppittu scorching, plain or with Coconut Chutney.
Drizzle some lemon juice whereas serving, as per your style. You may also add lemon juice in direction of the top and provides a ultimate stir.
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Shavige Uppittu Recipe (Rice Vermicelli Upma)
This Shavige Uppittu Recipe is a scrumptious upma selection made with rice vermicelli or rice sevai or akki shavige. A staple breakfast dish from the delicacies of Karnataka, since it’s made with rice vermicelli, additionally it is known as Rice Vermicelli Upma. This straightforward recipe makes for a filling and comforting breakfast.
Prep Time 15 minutes
Prepare dinner Time 10 minutes
Complete Time 25 minutes
Stop your display screen from going darkish whereas making the recipe
Cooking Akki Shavige (Rice Vermicelli)
On a excessive warmth deliver 4.5 to five cups water to a boil in a pan.
Add the rice vermicelli to the boiling water.
Stir gently and prepare dinner the vermicelli on a medium to excessive warmth.
Prepare dinner the vermicelli in line with the bundle directions or till they’re tender and softened.
Drain all of the water from the cooked vermicelli utilizing a strainer. Preserve the cooked rice shavige apart.
Making Shavige Uppittu
In one other pan, warmth coconut oil. You may also use another oil as an alternative of coconut oil.
Add mustard seeds and allow them to crackle.
When the mustard seeds are nearly completed with the crackling, add cashews. The cashews may be stored entire or halved.
Fry till the cashew get a bit golden.
Add finely chopped ginger and inexperienced chilies. Stir and sauté for five to 10 seconds.
Subsequent add finely chopped onions and curry leaves.
Sauté till the onions are softened. Do not brown them.
Add the cooked rice vermicelli and blend very nicely with the remainder of the sautéed components.
Season with salt. Stir and add the grated coconut.
Combine once more and switch off the warmth.
Serve Shavige Uppittu scorching as is or paired with coconut chutney. Do drizzle some lemon juice whereas serving. Additionally garnish with chopped coriander leaves.
You may also choose so as to add lemon juice on the uppittu, when it’s cooked and provides a ultimate stir. Add lemon juice as per your style.
- You may also add 1 teaspoon every of chana dal and urad dal on this recipe. These lentils must be added together with the cashews, when the mustard seeds start to crackle. Brown them after which add the ginger, inexperienced chilies, adopted by onions and curry leaves.
- For youths scale back the inexperienced chilies or skip them solely.
- Add some veggies like inexperienced peas, carrots, french beans, beets, bell peppers, and tomatoes in case you like.
- Peanuts may be added as an alternative of cashews.
Diet Info
Shavige Uppittu Recipe (Rice Vermicelli Upma)
Quantity Per Serving
Energy 506 Energy from Fats 108
% Day by day Worth*
Fats 12g18%
Saturated Fats 8g50%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Sodium 608mg26%
Potassium 149mg4%
Carbohydrates 95g32%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 96IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 23mg115%
Vitamin B6 0.1mg5%
Vitamin C 60mg73%
Vitamin E 0.1mg1%
Vitamin Okay 2µg2%
Calcium 50mg5%
Vitamin B9 (Folate) 248µg62%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 206mg21%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
This Shavige Uppittu recipe from the archives was first printed on March 2015. It has been up to date and republished on June 2024.
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