Akki Shavige Uppittu/ Rice Vermicelli Upma

Delicious Akki Shavige Uppittu/ Rice Vermicelli Upma, South Indian style Rice noodles made with touch of coconut and lemon juice.

My elaborate Indian style breakfast happens only during weekends as hubby is there to enjoy. Also if I try new dishes, then there will be a photographic section. My hubby’s complains is always you cooking food but not let us eat. This recipe I saw it in a YouTube video 2 -3 years ago in a cookery show in Malayalam channel. Normally I hate those shows as anchors trying to overtake the cooks and repeat everything they say. In between there is sliver line that you will learn some new dishes. This Akki shavige uppittu/ rice vermicelli upma is one of dishes like that.

This is Karnataka style dish, my brother in law is from Raichur, Karnataka that is only relation with Karnataka and visited Bangalore once. Shavige in kannada means vermicelli or kind of thin noodles. Even though there are two types of vermicelli are there one  made with wheat and other one made with rice. This Uppittu or upma  is made with akki shavige which means rice vermicelli. Whenever I make upma hubby wants it simple means there is no extra loaded veggies, he likes it with only onion. So I made this rice vermicelli upma also with only onion no other veggies, if you like veggies in your upma then try with carrot, capsicum etc.

In south India all Kerala, Tamil Nadu, Karnataka and Andhra Pradesh makes upma each one is different in their own ways. When my mom makes cracked wheat upma she adds freshly grated coconut but when she makes vermicelli or semolina/suji  upma she never adds any grated coconut. My hubby hates cracked wheat upma I don’t know why even his mom is really fond of it.  I think two things he runaway if I make number one is paneer dishes, second this cracked wheat upma. When I told him I am going to make payasam with cracked wheat he told me don’t make it.

I found this Rice vermicelli recipe interesting because it as freshly grated coconut and lemon juice along with extra added seasonings and nuts which is not added in regular semolina upma. I didn’t add cashew nuts as I didn’t have it in my hand. If you have it just add. Here comes delicious Akki shavige uppittu/ Rice vermicelli upma. Give it try you will like it, if into veggies add some. They taste great even without veggies, but if you want to sneak veggies into the diet this one is excellent.

First cook the Rice Vermicelli and cook seasonings

Peanuts , green chili and curry leaves. 

Coconut , lemon juice and coriander leaves.

Points to remember making perfect Akki Shavige Uppitu/Rice vermicelli upma 

1. 1. Only cook rice noodles in boiled water  with turmeric and salt. Turmeric to give color and salt to season the noodles 
   2. You can add your favorite veggies if you want 
   3. Adding salt and sugar perfectly balance the tartness of lemon juice 
   4.  You can skip or add peanuts or othernuts depending yout own taste buds. 

Here is vermicelli upma from my kitchen

Print Recipe

5 from 3 votes

Akki Shavige Uppittu/ Rice Vermicelli Upma

Delicious Akki Shavige Uppittu/ Rice Vermicelli Upma, South Indian style Rice noodles made with touch of coconut and lemon juice.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: Indian

Keyword: Akki AShavige Uppittu,, Rice Vermicelli upma, upma

Servings: 2 serving

Calories: 419kcal

Ingredients

• 100 g 2 cup Akki Shavige/Rice Vermicelli
• 1 tablespoon olive oil
• ¼ teaspoon mustard seed
• 1 tablespoon chana dal/ kadala parippu
• 1 teaspoon urad dal/ split black gram
• 1 green chili cut it into two pieces
• 1 sprig of curry leaves
• ¼ cup chopped red onion
• ¼ teaspoon turmeric
• ½ teaspoon salt or to taste
• 2 tablespoon peanut
• 1 tablespoon cashew nuts optional, I didn’t used it
• ¼ teaspoon sugar
• ¼ cup coconut
• 1 tablespoon lemon juice
• 2 cups of water
• 1 tablespoon cilantro or coriander leaves chopped finely

Instructions

• Heat oil in a thick bottom pan, add mustard seeds
• when it starts popping add urad dal and chana dal
• and peanuts and green chili
• When it changed its color add chopped onion ⅛ teaspoon turmeric and curry leaves and add ¼ teaspoon salt and
• In the mean time in another pot add 3cups of water and bring to boil remove from heat and ⅛ teaspoon of turmeric and ¼ teaspoon salt add rice vermicelli.
• And leave it for another 4 minutes or until it vermicelli becomes soft, then drains and set aside.
• Add this drained vermicelli into the onion mixture.
• Mix well so that everything combines well.
• To this add rest of salt, sugar and freshly grated coconut and combine everything in low flame.
• Finally add chopped coriander leaves and lemon juice and switch of the flame.
• Enjoy

Nutrition

Calories: 419kcal | Carbohydrates: 57g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 765mg | Potassium: 205mg | Fiber: 6g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 2mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.