Shavige Bhath
Light breakfast made from thin rice vermicelli and tempered vegetables.
About this dish
Shavige Bhath is the delicate, lighter cousin of the Uppittu (Upma), popular in Bangalore and Mysore households. Made from thin rice vermicelli, it requires a gentle hand to ensure the strands remain separate and 'non-sticky'. It is a quintessential Sunday morning breakfast, often loaded with seasonal vegetables and brightened with lemon juice.
Ingredients
The Vermicelli
- 250g (1 pack) Rice Vermicelli/Shavige
- 2 Liters Water for boiling
- 1 tsp Oil
- 1 tsp Salt
Vegetables and Tempering
- 2 tbsp Coconut oil or Peanut oil
- 1 tsp Mustard seeds
- 1 tbsp Split Urad Dal
- 1 tbsp Chana Dal
- 2 tbsp Roasted Peanuts
- 1 Onion, finely sliced
- 2 Green chilies, slit
- 1/2 cup Mixed veg (carrots, beans, peas), finely chopped
- 1/4 tsp Turmeric powder
- 1 sprig Curry leaves
Finishing
- Juice of 1/2 Lemon
- 3 tbsp Fresh grated coconut
- 2 tbsp Coriander leaves, chopped
Method
- 1
Cook the Vermicelli
Bring 2 liters of water to a boil with salt and 1 tsp of oil. Add the rice vermicelli and cook for only 2-3 minutes (check pack instructions). It should be 'al dente'—firm to the bite and not mushy.
- 2
Drain and Cool
Immediately drain the cooked vermicelli in a colander and rinse with cold tap water to stop the cooking process. Spread it out on a large plate or tray to prevent the strands from clumping together while you prep the rest.
- 3
Bloom the Spices
Heat oil in a wide wok (kadai) over medium heat. Add mustard seeds; once they sputter, add urad dal, chana dal, and peanuts. Fry until the dals are a deep golden brown and the peanuts are crunchy.
- 4
Sauté Aromatics
Add the curry leaves and green chilies, followed by the sliced onions. Sauté until the onions turn translucent. Do not brown the onions; they should provide a soft, sweet contrast to the spicy chilies.
- 5
Cook the Vegetables
Add the finely chopped carrots, beans, and peas along with turmeric and a pinch of salt. Cover and cook on low heat for 4-5 minutes until the vegetables are tender but still retain a bit of crunch and vibrant color.
- 6
Incorporate the Shavige
Gently fluff the cooled vermicelli with a fork to separate the strands. Add it to the wok with the vegetables. Use two spatulas to toss the mixture gently—do not stir vigorously or the thin noodles will break into mush.
- 7
Even Distribution
Keep the heat on low and continue tossing for 2-3 minutes until the vermicelli is heated through and evenly coated with the yellow turmeric oil and vegetables. Taste and adjust salt if necessary.
- 8
The Garnish
Turn off the heat. Sprinkle the fresh grated coconut and chopped coriander leaves over the top. The coconut adds moisture and a sweet nuttiness that defines the Karnataka style of this dish.
- 9
Final Acid Touch
Squeeze the fresh lemon juice over the bhath and give it one final gentle toss. The acidity cuts through the oil and brings out the flavors of the tempered dals. Serve immediately while warm.
Notes & variations
- If using pre-roasted vermicelli, the boiling time might be slightly longer.
- You can add a teaspoon of 'Vangi Bhath powder' during the vegetable sauté for a spicier, masala version.
- Rinsing with cold water is the single most important step for non-sticky strands.
- Peanuts add a necessary crunch; don't skip them unless there is an allergy.
Serve with
Coconut chutney and a hot cup of filter coffee.
Cook's note
Use a wide, flat-bottomed pan rather than a deep pot to allow more room for tossing without breaking the delicate noodles.