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A quick and delicious South Indian breakfast made from rice vermicelli, tempered with classic spices and vegetables. This light yet filling dish from Karnataka is perfect for busy mornings and comes together in under 30 minutes.
For 4 servings
Heat a wide, heavy-bottomed pan on medium heat. Add the rice vermicelli and dry roast for 3-4 minutes, stirring continuously until it turns a light golden brown and becomes aromatic. Transfer to a plate and set aside. If using pre-roasted vermicelli, you can skip this step.
In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. Immediately add the urad dal and chana dal, and sauté for about 30-45 seconds until they turn golden.
Add the asafoetida, followed by the chopped onion, slit green chilies, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the finely chopped carrots and green peas. Sauté for another 2-3 minutes until the vegetables are slightly tender-crisp.
Pour in 2 cups of water, add the salt and turmeric powder. Stir well and bring the mixture to a rolling boil over high heat.
Reduce the heat to low. Add the roasted vermicelli to the boiling water and give it a gentle mix to combine everything. Do not over-mix.
Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through and soft.
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A quick and delicious South Indian breakfast made from rice vermicelli, tempered with classic spices and vegetables. This light yet filling dish from Karnataka is perfect for busy mornings and comes together in under 30 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 295.26 calories per serving with 5.19g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Turn off the heat and let the uppittu rest, covered, for 5 minutes. This step is crucial as it allows the vermicelli to steam further and become fluffy.
Open the lid and gently fluff the Shavige Uppittu with a fork to separate the strands. Stir in the fresh lemon juice, chopped coriander leaves, and optional grated coconut. Serve hot immediately.
Add more vegetables like bell peppers, green beans, and potatoes. Include 1/2 teaspoon of garam masala or vangi bath powder along with the turmeric for a spicier, more fragrant version.
Increase the lemon juice to 1.5 tablespoons and add 2 tablespoons of roasted peanuts to the tempering for a tangy and crunchy variation reminiscent of Lemon Rice.
Sauté one finely chopped medium tomato along with the onions until it turns soft and mushy. This adds a tangy and moist dimension to the dish.
Made from rice vermicelli, this dish is rich in carbohydrates, providing a quick and easily digestible source of energy to start your day.
The tempering includes spices like ginger, curry leaves, and asafoetida, which are known in traditional medicine to aid digestion and improve gut health.
It's a light yet filling meal, making it an excellent choice for breakfast or a light dinner that won't leave you feeling heavy.
The addition of vegetables like carrots and peas enhances the dish with essential vitamins, minerals, and dietary fiber, contributing to overall health.
One serving of Shavige Uppittu (approximately 1 cup or 185g) contains around 250-300 calories, depending on the amount of oil and optional ingredients like coconut used.
Yes, Shavige Uppittu can be a healthy breakfast option. It's light, provides energy from carbohydrates, and includes vegetables for vitamins and fiber. To make it healthier, use minimal oil and load it with more vegetables.
This usually happens for two reasons: either the vermicelli was not roasted properly, or too much water was used. Ensure you roast the vermicelli to a light golden brown and stick to a 1:1 vermicelli-to-water ratio by volume.
The primary ingredient is rice vermicelli, which is naturally gluten-free. However, you must ensure the asafoetida (hing) you use is gluten-free, as some brands mix it with wheat flour.
Yes, you can use wheat or semolina (rava) vermicelli. However, the cooking time and water ratio might need slight adjustments. Follow the package instructions for the best results.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warm.