• Heat 2 cups water. pour it over the dry rice vermicelli. Cover and keep aside.
• Heat oil in a deep kadai or pan. When the oil is hot, add rai(mustard) seeds and jeera (Cumin) seeds and let them splutter.
• Add chana dal and urad dal. Fry for a few seconds.
• tempering rice sevai upma
• Add raw groundnuts / peanuts and fry for a minute.
• If you are using roasted peanuts, fry only for a few seconds.
• rice sevai upma peanuts
• Add green chilies and fry till chili skins look blistered.
• Add chopped beans (if adding), chopped carrot and ginger paste or finely chopped ginger.
• Mix well and cover. Keep covered till carrot is almost cooked. Add fresh peas and chopped capsicum (if adding) now.
• Take a colander and add the water soaked rice vermicelli in it.
• Let the water drain well for a few minutes. Keep the drained water aside. We may use it later if needed.
• Add the drained rice sevai to the pan over the cooked carrot mixture.
• Add salt, coriander leaves, grated coconut, sugar and mix well.
• If shavige looks too dry, add a tbsp drained water which we kept aside.
• Do not add too much water.
• Cover and cook for just 2 minutes.
• Add lime juice, 1 tsp ghee (optional) and mix well.
• Rice sevai – akki shavige upma is ready. you may serve it hot or at room temperature. This keeps well in the fridge for 2-3 days.
• Rice sevai vermicelli upma Akki shavige uppittu

Tips and variations

• You may make akki shavige without adding any vegetables.
• You may add onion after tempering. Fry for 2 minutes and then add other veggies.
• Soak rice vermicelli for 10-15 minutes. You may soak upto 30 minutes. Soaking time depends on the thickness of the rice sevai.