Shavige Uppittu
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
9 steps. 15 minutes total.
- 1
Heat a wide, heavy-bottomed pan on medium heat
- a.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.
- 2
In the same pan, heat the oil over medium heat
- a.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.
- 3
Step 3
- a.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.
- 4
Add the finely chopped carrots and green peas
- a.Sauté for another 2-3 minutes until the vegetables are slightly tender-crisp.
- 5
Pour in 2 cups of water, add the salt and turmeric powder
- a.Stir well and bring the mixture to a rolling boil over high heat.
- 6
Reduce the heat to low
- a.Add the roasted vermicelli to the boiling water and give it a gentle mix to combine everything. Do not over-mix.
- 7
Step 7
- a.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.
- 8
Turn off the heat and let the uppittu rest, covered, for 5 minutes
- a.This step is crucial as it allows the vermicelli to steam further and become fluffy.
- 9
Step 9
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-sticky uppittu is roasting the vermicelli well and using the correct water ratio. A 1:1 volume ratio (e.g., 2 cups vermicelli to 2 cups water) is a good starting point.
- 2Do not over-mix the vermicelli after adding it to the water, as this can break the strands and make it mushy.
- 3Letting the uppittu rest for 5 minutes after cooking is essential for a fluffy texture.
- 4Use a wide pan to ensure the vermicelli cooks evenly without clumping together.
- 5For a richer flavor, you can use ghee instead of oil for the tempering.
Adapt it for your goals.
Vegetable Masala Shavige
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.
Lemon Shavige (Chitranna Style)Lemon Shavige (Chitranna Style)
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.
Tomato ShavigeTomato Shavige
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.
Why this is on our healthy list.
Quick Energy Source
Made from rice vermicelli, this dish is rich in carbohydrates, providing a quick and easily digestible source of energy to start your day.
Good for Digestion
The tempering includes spices like ginger, curry leaves, and asafoetida, which are known in traditional medicine to aid digestion and improve gut health.
Light and Wholesome
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.
Nutrient Boost from Vegetables
The addition of vegetables like carrots and peas enhances the dish with essential vitamins, minerals, and dietary fiber, contributing to overall health.
Frequently asked questions
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.