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Shavige Uppittu Recipe (Rice Vermicelli Upma)
5 from 4 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 Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 506 kcal
Course: Breakfast
Cuisine: Indian

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)
    Cup of Yum
  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.

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 Information

Calories 506kcal (25%) Carbohydrates 95g (32%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 608mg (25%) Potassium 149mg (3%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 96IU (2%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.03mg Vitamin B3 (Niacin) 23mg Vitamin B6 0.1mg Vitamin C 60mg (67%) Vitamin E 0.1mg Vitamin K 2µg Calcium 50mg (5%) Vitamin B9 (Folate) 248µg Iron 1mg (6%) Magnesium 37mg (9%) Phosphorus 206mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 506

% Daily Value*

Calories 506kcal 25%
Carbohydrates 95g 32%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 608mg 25%
Potassium 149mg 3%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 96IU 2%
Vitamin B1 (Thiamine) 0.1mg
Vitamin B2 (Riboflavin) 0.03mg
Vitamin B3 (Niacin) 23mg
Vitamin B6 0.1mg
Vitamin C 60mg 67%
Vitamin E 0.1mg
Vitamin K 2µg
Calcium 50mg 5%
Vitamin B9 (Folate) 248µg
Iron 1mg 6%
Magnesium 37mg 9%
Phosphorus 206mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.