Monday, November 2, 2009

Shavige uppittu

Shavige in kannada means vermicelli or kind of thin noodles. Most commonly used one is akki shavige which means rice vermicelli. We make different dishes like shavige uppittu or upma or bath, shavige payasa (kheer). Shavige uppittu is served as a breakfast item in most of the houses in south india. I use the shavige/vermicelli that we get in the market. Homemade shavige tastes best and I believe making shavige/rice noodles is an art and 1 has to have lots of patience to achieve good results.

I remember Upahara Darshini was the 1st among the restaurants to serve this scrumptious dish along with chutney and there used to be such heavy rush irrespective of the day/time. It was the fastest way to get a meal nearer to homemade ones.

We prefer Shavige uppittu as our dinner item as its quite healthy and filling with varieties of vegetables of our choice, not oily at all and of course can be made colourful in no time:)!


Shavige/Rice noodles – 100gms
Chopped carrots – 1 cup
Chopped beans – 1 cup
Green Peas – ¼ cup
Grated ginger – 1 tsp
Spring onions cut into circles for garnishing
Chopped green chillies -1
Finely chopped onion – 1
Handful of curry leaves
Oil – 4tspn
Mustard – 1/2tsp
Chanadal/Kadale beLe – 1tsp
Urad dal/ Uddina beLe – 1tsp
Cumin seeds/Jeera – 1tsp
Turmeric powder -1/4tsp
Asafoetida - pinch

  • Microwave carrot and beans in a MW safe bowl with some amount of water for 3-4min and keep aside.
  • Cook rice noodles in boiling water for 5min and once done, transfer all of the rice noodles into a colander & run under the tap water (this is a tip to avoid the stickiness of the rice noodles)
  • Heat oil in a pan, add mustard seeds and allow it to splutter. Next add chana dal, urad dal, turmeric, asafoetida, green chillies, grated ginger and curry leaves.
  • To this add the finely chopped onions and sauté. Then add the boiled vegetables along with green peas and fry for some time. Add salt and mix well.
  • Next add the cooked shavige or vermicelli to the above vegetable base and mix well on low flame.
  • Lastly take off from the heat and enhance the freshness with some zesty lemon juice. Generally chopped cilantro or coriander leaves is used for garnishing but I like garnishing with spring onion circles which gives a fiery effect:)!!!

Have a colourful week ahead and ciao all soon!


  1. wow the pic looks so beautiful, I love the fluffy vermicelli uppittu, It's my dad's fav. breakfast :)

  2. this is the best vermicelli dish I have ever seen..................foto luks like an indo chinese recipe............somehow I never added haldi when I made it....the yellow colour makes it beautiful........gotto try it!!!! ur recipes are soo colourful and less oily.........ur core competence I guess:)

  3. Hey!! Its my fav. breakfast dish.
    Looks fantastic.

  4. Stumbled into your blog just now through foodieblog roll. You have a nice collection of recipes.
    Vermicelli uppittu looks awesome am sure it taste as good...Nice click!!!see u often.:)

  5. Nice have.Very colorful and inviting uppittu.

  6. First time here....Vermicelli looks yummy and colourful......

  7. thiis looks delicious
    congrats on ur indi blog nomination

  8. First time here.......
    Congratulations for ur blog being nominated in indibloggies ......
    Shavig Uppittu looks colourful and healthy too...
    Lovely Click!!!!!!!

    Check my space when u find time dear

    With Luv,

  9. Thanks Suparna, Garima, Chakhlere.
    Hi Sangeetha – am glad you liked my recipe collection, thank u:)
    Thanks simply life, vidya rao, tina and kitchen flavours
    Thanks Prajusha and Aruna

  10. Hi, thanks for your lovely recipe. I didn't know how to boil the vermicelli and strain it.The first time I tried without looking for guidance it was a disaster. Ur blog helped me, make a nice Shavige uppittu today. Keep up the good work.

  11. My upma generally goes a flop as it gets sticky. Im surely gonna try this.. Thanks


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