•Tomato Ketchup
•Almonds soaked overnight & peeled
Rice vermicelli upma is known by many names: Shavige uppittu, Shavige bath, and Semiya upma. It is a very popular breakfast dish across South India, especially Karnataka.
Vermicelli is readily available in the stores and are made of either rice, wheat , and even ragi. I regularly use rice vermicelli (Anil brand) for a gluten-free option.
The key to making a good shavige bath is to know how long to cook the vermicelli so that it doesn’t get overcooked. On boiling the rice vermicelli turns opaque and that’s the moment the heat needs to be turned off. Remaining cooking happens with the heat of the water itself.
It can be made healthier with the addition of vegetables such as carrots, french beans, green peas etc. …the choice is yours.
Sharing below a Karnataka style Shavige uppittu recipe that is delicious, quick & easy to make too. It is yet another one of those under 30 minutes kind of dishes which can be served as breakfast was well as snack too! Do check my other healthy breakfast options too:
- Beetroot Akki Rotti : Beetroot-rice flour flat bread
- Sautekai Akki Rotti : Cucumber-rice flour flat bread
- Kumbalkai Akki Rotti : Pumpkin-rice flour flat bread
- Moolangi Akki Rotti :White radish- rice flour flatbread
- Purple Cabbage Akki Rotti
- Sorekai Akki Rotti : Bottlegourd-rice flour flat bread
- Ragi-Jowar Talipettu
- Mixed Veg Idlis
- Tri-colour Idlis
- Kanchipuram Idlis
- Ragi Idli V1.0 – with idli rawa
- Ragi Idli V2.0 – with boiled red rice
- Kara Chutney – Karnataka Special
- Sabbasige Soppina Ambode/ Dill leaves Masala vada – Karnataka Style
- Banana Dosa
- Beetroot Dosa
- Paneer Masala Dosa
- Ragi Dosa
- Bisibele Bath – Karnataka Special
- Chow-chow bath : Karnataka Special
- Bonda Soup : Karnataka special
- Idli Rawa Upma – Gluten-free
- Beetroot Toastie
- Spinach & Mushroom Toastie
- Spinach & Corn Toastie
Rice Vermicelli Upma Recipe
Serves 2-3
1 Cup = 150 ml
Ingredients:
- Rice vermicelli – 2 cup, approx.
- Green chilli – 1, slit/ sliced
- Onion – 1, medium, diced
- Carrot – 1, small, chopped
- French beans – 4 to 6, chopped
- Frozen green peas – 2 tbsp
- Coriander leaves – 1 tbsp, finely chopped
- Lemon – 1/2
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Chana dal – 1/2 tsp
- Asafoetida – a pinch
- Curry leaves – 6 to 8
- Cashew nuts, broken – 1 tbsp (sub. peanuts)
- Salt – 3/4 tsp
- Sugar – 2 tsp
- Turmeric powder – 1/4 tsp
- Water – as required
- Freshly grated coconut – 2 tbsp (for ganishing, optional)
Ingredients:
- In a saucepan, bring sufficient water to a boil.
- Add the rice vermicelli and cook for 3-4 minutes. Turn off heat.
- Let it sit for 5-7 minutes. Allow the vermicelli to continue cooking with the heat of the hot water.(Do not over-cook, they’ll become mushy)
- Strain and keep aside. Cover it with a lid so it doesn’t dry out.
- In a pan, heat oil. Add mustard seeds and cumin seeds. Allow them to crackle.
- Add chana dal, urad dal, and cashew nuts. Saute until they turn golden.
- Add asafoetida and curry leaves. Mix well.
- Add diced onions, salt and sugar. Saute for 2-3 minutes.
- Add chopped carrots, french beans and green peas. Saute for 3-4 minutes.
- Add 1/2 cup water and turmeric powder. Mix well. Cover and cook while stirring occasionally until the water is reduced, onions have turned translucent and veggies are cooked.
- Add lemon juice. Mix well.
- Add the cooked rice vermicelli. Mix well.
- Garnish with chopped coriander leaves.
- Serve hot with tomato ketchup.
If you happen to try this Rice Vermicelli Upma Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on
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The Red Plate Chronicles 