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

  1. 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.
  2. Next, add 12 to 15 cashews. Cashews can be kept whole or halved.
  3. Sauté until the cashews turn a bit golden.
  4. 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.
  5. Then, add ⅓ cup finely chopped onion and 10 to 12 curry leaves.
  6. Sauté until the onions soften and turn translucent. Don’t brown them.

Make Shavige Uppittu

  1. Add the cooked rice vermicelli.
  2. Stir very well with the rest of the sautéed ingredients.
  3. Season with salt and mix again.
  4. Stir and add 4 to 5 tablespoons grated fresh coconut. Stir again and turn off the heat.
  5. 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Oats Uttapam (Instant & Healthy) Rava Idli (Easy and No Fermentation) Quick Oats Idli (Requires No Fermentation) Dosa Recipe (With Homemade Dosa Batter) This Shavige Uppittu recipe from the archives was first published on March 2015. It has been updated and republished on June 2024.

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