Shavige bath recipe | How to make hotel style lemon shavige or uppittu
By Latha on February 25th, 2021
Shavige bath or vermicelli uppittu recipe explained with step by step pictures and a video. This is a darshini style or hotel style shavige bath or shavige uppittu recipe. Shavige bath or lemon shavige is a very easy and tasty breakfast recipe. Shavige bath or shavige upma is prepared using roasted vermicelli, onion, capsicum, green chilli, lemon juice, coriander leaves, grated coconut and a big fat tempering.
You can find few more vermicelli recipes on this website like shavige payasa or vermicelli kheer, mint vermicelli and lemon vermicelli recipes.
There are two types of shavige bath or lemon shavige uppittu in practice. One is this with tomato and roasted vermicelli and the other one is with lemon juice and without roasting the vermicelli. The ingredients are almost similar to rave uppittu or semolina upma, which I have posted earlier. But the recipe is slightly different. This is the same uppittu or upuma recipe, which is used to prepare thick rava upuma or broken wheat upuma.
I am very happy to post this recipe as this is my son's favorite. If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a video on this shavige bath recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 15 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/2 cup shavige or vermicelli
- 4 cups water
- 1 - 2 tbsp peanuts (shenga or kadlekai)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal / chana dal
- 1 tbsp cashews
- 1 small onion
- 1/2 of a medium sized capsicum
- 1-2 green chillies
- 5-6 curry leaves
- 1/4 tsp turmeric powder
- Big pinch of asafoetida
- 2 tbsp cooking oil
- 1 tsp salt (or as per your taste)
- 2 tbsp chopped coriander leaves
- 2 tbsp fresh grated coconut
- 1 - 2 tsp lemon juice
Instructions for making shavige bath or lemon shavige uppittu:
- Heat a tsp of oil in a wide frying pan and roast the vermicelli under medium flame until light brown. You can use roasted vermicelli and skip this step. I generally use Bambino or MTR roasted vermicelli.
- Heat oil in a frying pan. Roast peanuts (shenga or kadlekai) until they start to crackle.
- Add in mustard seeds, urad dal, chana dal (gram dal) and cashews. Stir until mustard seeds start to splutter.
- Add in curry leaves and slit green chili. Give a quick mix.
- Add in chopped onion and chopped capsicum. Fry until onions turn soft.
- Add in turmeric, asafoetida and salt.
- Give a quick mix and set it aside.
- Boil 2 cups of water in a container.
- Add in 1/2 cup of roasted vermicelli. I have used wheat vermicelli, you can use rice one too.
- Cook until vermicelli is soft.
- Drain the water.
- Transfer it into the pan which has onion and capsicum. Top it with coriander leaves and grated coconut. switch on the stove and give a good mix.
- Add in lemon juice. Switch off the stove. Give a quick mix and serve.
You might like this:
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!