Shavige Bath is a popular Karnataka recipe that is a stir fry made with rice vermicelli. There are several versions including lemon Shavige and coconut Shavige. In this post, I am sharing a recipe for Shavige Bath using instant rice vermicelli noodles.
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Rice vermicelli – Instant rice noodles
Before I dive headlong into the recipe itself, here are some pointers that are helpful while cooking using rice noodles-
- There are many brands of rice noodles and varieties. You can find them in Asian stores or Indian grocery stores. For this recipe, I recommend buying the thin variety of rice noodles.
- In Singapore, they are also called as bee hoon noodles. Popular brands in Sg and Europe include Wai Wai, Chili and Cock brands.
- You can make the same recipe with brown rice noodle variety also.
- In India, you get readymade rice noodles. I love Concord brand specifically. The next option is Anil.
- The most important step here in any rice noodle recipe is cooking them right. These noodles are pre cooked and most require only soaking in boiling hot water for a short period of time.
- I found that the ones in Singapore tend to have a shorter soaking time whereas the ones here in Europe need to be soaked in boiling hot water for at least 5 mins to properly soften them up.
- Please set a timer when you begin soaking them. If you soak them for longer, they become mushy and almost inedible.
- As a special tip- for extra soft rice noodles, I recommend steaming them just like we steam Idlis after you have soaked and drained them fully. I do not do this on a regular basis but only when I have time.
- Some brands also add sago flour or tapioca starch to the noodles. Please check the ingredients on the label before buying.
Jump to:
Sevai, Semiya & Shavige
all sound the same, right? Let me explain the difference briefly-
- Sevai is an authentic Tamil Nadu recipe where we either make a dough from rice flour and then press them into noodles or we make a fresh batter, steam them into idlis and then press them into noodle shape using a Sevai Nazhi. We also call it as Sandhagai in Coimbatore.
- Semiya on the other hand is made from wheat. The roasted variety looks golden brown while the unroasted ones look a pale cream in color. Most popular brands are Bambino and MTR. We use this to make Semiya Payasam.
- Shavige is usually dried rice noodles. It is a common breakfast dish in Karnataka, especially in Bangalore. Almost all Darshinis and Sagar chains serve this.
- Off late, I have seen many millet Shavige also. Folks call them millet sevai too.
Ingredients
- Instant or readymade rice vermicelli noodles prepared according to package instructions
- Peanuts and cashews or either one
- Coconut oil for tempering and stir frying
- Usual south Indian tempering ingredients including mustard and Urad dal
- Green chilis, ginger for spice and heat
- Ground turmeric and salt
- Vegetables of your choice- I have used a combination of carrots, beans, raw mango and bell peppers. You can also add green peas, zucchini, edamame and broccoli.
- Fresh grated coconut for garnish
- lemon juice for tang and a refreshing taste.
Storage, leftovers, make ahead
- You can make these 5 to 6 hours ahead of time. If you live in a hot place, add the grated coconut just before serving.
- Store them in an insulated box until ready to serve if you are making ahead. This prevents drying up and helps the noodles stay soft and moist.
- Leftovers can be stored in the fridge in a clean container for 1 day. To serve, allow it to come to room temperature, steam them for 2 to 3 mins and serve.
Serving suggestions
As a part of my Navratri recipe series on Instagram, I shared a few recipes and this was one of them. I served this with chickpeas Sundal.
- This vegetable Sevai tastes yum with coconut chutney, yogurt or peanut chutney.
- To make it a wholesome meal while packing for lunch, add a smoothie or a salad by the side and some air fried tofu for protein.
Variations
While I made a typical vegetable Shavige, you can make so many variations using this as a basic recipe.
- Switch up the veggies for a different taste.
- Add some soaked moong dal or grated tofu or shredded paneer for extra protein.
- You can also add precooked sprouts or canned beans to this recipe.
Recipe Notes
- Follow the preparation instructions of the rice noodle package to the T. Timing matters a lot here. Overcooking = mushy noodles. Not soaking enough/ properly = rubbery noodles.
- When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.
- Using coconut oil is optional but recommended. Peanut oil also works well.
- A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.
Directions
Boil the required amount of water till it bubbles. I use my hot water kettle to do this.
Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water.
Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.
When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.
Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.
Heat a 5 quart thick heavy bottomed frying pan with oil.
When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.
At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.
Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.
At this stage, add the cut up rice noodles and mix well.
Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.
When done, remove the noodles from the cooking range and cover with a lid until ready to serve.
For step by step video tutorial on how to make Karnataka style Shavige recipe, click on the JUMP TO VIDEO button at the very top of this post.
Shavige Bath
Equipment
- 1 large mixing bowl
- 1 Frying Pan
Ingredients
For preparing the rice noodles
- 250 grams instant rice Vermicelli
- 1 liter boiling hot water
- 1 tsp salt
For Shavige Bath
- 1 tbsp coconut oil
- 2 tbsp raw peanuts
- 12 cashew halves
- 1.5 tsp mustard seeds
- 2 tsp Urad Dal
- 6 Green chilis chopped finely
- 1 tsp ginger chopped finely
- 12 curry leaves
- 1 tsp ground turmeric
- 2.5 tsp salt or to taste
- 1/4 cup carrots chopped into thin strips
- 1/4 cup beans chopped into 1 inch pieces
- 1/3 cup capsicum chopped into thin strips
- 1/4 cup raw mango cubed
- 1/2 cup coconut grated and fresh - frozen fresh coconut also works
- 1.5 tbsp lemon juice
Instructions
- Boil the required amount of water till it bubbles. I use my hot water kettle to do this.
- Place the rice noodles in a large wide bowl, sprinkle some salt over them and pour the boiling hot water over them. Ensure that the noodles are completely immersed in the water.
- Cover with a lid, start a timer based on the soaking time and in the meantime, prepare the other ingredients.
- When the noodles have soaked, strain them in a colander and let all the water drain away completely. To ensure this, let them sit undisturbed for at least 5 to 8 mins.
- Using a kitchen shears, cut the noodles into shorter strands. This helps in even mixing.
- Heat a 5 quart thick heavy bottomed frying pan with oil.
- When the oil shimmers, add peanuts and cashews. Lower the flame to medium and roast the nuts till they begin to brown.
- At this stage, quickly add the mustard seeds and as soon as they pop, add urad dal, green chilis and ginger along with curry leaves. Saute for 30 to 40 seconds on medium heat.
- Now, add the chopped vegetables along with ground turmeric and salt. Mix well and cook on high heat for 1 to 2 mins.
- At this stage, add the cut up rice noodles and mix well.
- Add lemon juice and fresh grated coconut. Lower the heat and continue to mix until everything is well incorporated.
- When done, remove the noodles from the cooking range and cover with a lid until ready to serve.
Video
Notes
When cooking the vegetables, stir fry them on high heat briefly to preserve color, texture and taste.
Using coconut oil is optional but recommended. Peanut oil also works well.
A note on unripe green mangoes- pick tangy mangoes for this recipe. Sweet or ripe ones become mushy and do not add much to taste.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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