Shavige Uppittu
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the rice vermicelli only until just tender; it should still have a slight bite before draining.
- 2After draining, spread the shavige on a plate or colander so steam escapes and the strands stay separate.
- 3Let the mustard fully splutter before adding the dals, or the tempering will taste raw and flat.
- 4Toast urad dal and chana dal to light golden, not deep brown, so they stay nutty instead of bitter.
- 5Sauté the onion only to translucent for a classic soft uppittu; browning it changes the flavor profile.
- 6Add lemon juice only after switching off the heat to keep its fresh brightness and avoid bitterness.
- 7If the cooked vermicelli feels dry while tossing, sprinkle a spoonful of hot water and mix gently.
Adapt it for your goals.
Vegetable-loaded
Add grated carrot, peas, or thin beans after the onion for a more colorful, filling breakfast with extra texture.
peanut crunchPeanut-crunch
Stir in roasted peanuts with the tempering for added crunch and a nuttier, more substantial uppittu.
jainJain
Skip onion and ginger, and increase curry leaves and coriander for a simpler version that fits Jain preferences.
coconut styleCoconut-style
Mix in a few spoonfuls of fresh grated coconut at the end for a softer, slightly sweet Karnataka-style finish.
Why this is on our healthy list.
Light Rice-Based Breakfast
Rice vermicelli makes this a gentle, relatively light savory dish that many people find easy to eat in the morning.
Aromatic Digestive Ingredients
Ginger, curry leaves, and green chili bring traditional South Indian flavor while adding fresh, stimulating aromatics.
Plant Ingredients Throughout
Onion, coriander, lemon juice, and lentils in the tempering add variety, freshness, and small amounts of fiber and phytonutrients.
Frequently asked questions
It was likely overcooked or left sitting wet after draining. Boil only 2-3 minutes, drain immediately, and spread it out so the strands dry slightly.
