Shavige Uppittu

Name: Shavige Uppittu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 200 g rice vermicelli (plain, thin shavige); 1 l water (for boiling vermicelli); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 8 pcs curry leaves; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 1 pcs onion (medium, thinly sliced); 0.5 tsp salt (for boiling vermicelli); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(88)

TASTE SCORE

7/10

Light, savory rice vermicelli tossed with a simple tempering of mustard seeds, lentils, curry leaves, onion, and green chili. This Karnataka breakfast favorite is soft, fragrant, and easy to pair with chutney or a squeeze of lemon.

PREP

15m

COOK

15m

SERVES

1 KATORI

266 cal

SERVINGS

METHOD · 7 STEPS

boil · ~5 min
Boil the rice vermicelli.
1.Bring water to a boil in a pot.
2.Add the salt for boiling water.
3.Add rice vermicelli and cook until just tender, about 2-3 minutes.
4.Drain well and spread it lightly so it does not clump.
TIPDo not overcook the vermicelli or it will turn sticky when mixed.
prep · ~5 min
Prepare the aromatics.
Slice the onion, slit the green chili, chop the ginger, and keep the curry leaves, lemon juice, and coriander leaves ready.
temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and chana dal and cook until lightly golden.
4.Add curry leaves, green chili, and ginger and cook for a few seconds.
TIPUse a wide pan so the cooked shavige can be tossed gently without breaking.
saute · ~4 min
Cook the onion.
Add the onion and sauté until soft and lightly translucent, about 3-4 minutes. Add the pinch of salt and mix well.
mix · ~2 min
Mix in the vermicelli.
Add the cooked rice vermicelli to the pan and toss gently until the tempering is evenly coated through the shavige without mashing it.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat, sprinkle in the lemon juice and coriander leaves, and toss once more.
serve · ~1 min
Serve hot.
Serve Shavige Uppittu hot on its own or with coconut chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the rice vermicelli only until just tender; it should still have a slight bite before draining.
2
After draining, spread the shavige on a plate or colander so steam escapes and the strands stay separate.
3
Let the mustard fully splutter before adding the dals, or the tempering will taste raw and flat.
4
Toast urad dal and chana dal to light golden, not deep brown, so they stay nutty instead of bitter.
5
Sauté the onion only to translucent for a classic soft uppittu; browning it changes the flavor profile.
6
Add lemon juice only after switching off the heat to keep its fresh brightness and avoid bitterness.
7
If the cooked vermicelli feels dry while tossing, sprinkle a spoonful of hot water and mix gently.