Shavige idli recipe for a delightful twist in your usual breakfast

It is fluffy, and soft in look, and delightfully different in taste. Shavige Idli adds a fresh twist to the ethnic South Indian breakfast. Prepared using rice vermicelli or sevai in place of the typical rice batter, this recipe is great for a lighter breakfast on the stomach, yet a filling breakfast to begin your day. Apt for busy mornings or relaxed brunches, shavige idli is a wholesome dish that teams up well with coconut chutney or sambar. Let’s dive into the step-by-step recipe of this unique and comforting idli variation.

Shavige Idli’s goodness lies in the nutritious value it adds to the morning meal along with bringing a soft, and wholesome twist to the usual idli, prepared with rice vermicelli instead of the regular batter. It’s an instant, nutritious option for breakfast or tiffin, particularly when you want something light yet satisfying. With minimal ingredients and easy steps, this dish is a flavourful treat. Serve it with chutney and enjoy a delicious start to your day.

It takes only 10 minutes for preparation and 20 minutes for cooking. The ingredients here serve two people. Measuring cup is 240 ml.

Ingredients

1 cup shavige or vermicelli

1 cup curd

1/4 cup fresh grated coconut

1/4 cup chopped coriander leaves

Big pinch of asafoetida

1 tsp oil or ghee (to grease the idli plates)

Around 1/2 cup water

Salt to taste

Ingredients for tempering

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

Handful of broken cashews

1 tsp finely chopped ginger

1 tbsp finely chopped curry leaves

1 - 2 green chillies finely chopped

1 tbsp cooking oil

Here are the step-by-step instructions for making shavige idlis

1. Heat a frying pan. Prepare tempering using mustard seeds, urad dal and gram dal.

2. Add in cashews, finely chopped ginger, green chilli and curry leaves. Fry them for a while.

3. Next, add in a cup of shavige or vermicelli.

4. Fry until vermicelli or shavige turns whitish.

5. Switch off the stove and wait until warm. Add in a cup of curd.

6. Add in grated coconut and chopped coriander leaves.

7. Add in salt and asafoetida.

8. Give it a quick mix. Add water as needed (a little more than 1/4 cup).

9. Close the lid and rest it for 30 mins.

10. After resting, open the lid and give it a quick mix. Add needed water to batter for dropping consistency.

11. Grease the idli plates with oil or ghee and drop the batter.

12. Steam it for 15 minutes. Place the idli plates only after the steam starts.

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13. Serve soft and tasty idlis with chutney.

Shavige Idli isn’t just a tasty breakfast recipe. It is simplicity served on breakfast platter with a twist to your usual meal. Go shy away from trying it once. Who knows? It might turn into your fresh comfort favourite!