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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: Karnataka, South Indian

Ingredients

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

Method

Cooking Akki Shavige (Rice Vermicelli)

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

Making Shavige Uppittu

  1. In another pan, heat coconut oil. You can also use any other oil instead of coconut oil.
  2. Add mustard seeds and let them crackle.
  3. When the mustard seeds are almost done with the crackling, add cashews. The cashews can be kept whole or halved.
  4. Fry until the cashew get a bit golden.
  5. Add finely chopped ginger and green chilies. Stir and sauté for 5 to 10 seconds.
  6. Next add finely chopped onions and curry leaves.
  7. Sauté until the onions are softened. Don't brown them.
  8. Add the cooked rice vermicelli and mix very well with the rest of the sautéed ingredients.
  9. Season with salt. Stir and add the grated coconut.
  10. Mix again and turn off the heat.
  11. Serve Shavige Uppittu hot as is or paired with coconut chutney. Do drizzle some lemon juice while serving. Also garnish with chopped coriander leaves.
  12. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.