It’s a throw back post today!! Other day when I was scrutinizing all the old posts, I felt some of these need a revise. I seriously found some old recipes (Year 2012) lacking in good content, picture quality and recipe procedure. So it’s wise to give a new look and feel to the old recipe which is classic and delicious. And here I am with the well known akki shavige recipe which is traditional and elaborated one too.
In Udupi-Mangalore region, akki shavige is a remarkable breakfast which is not staple. Some special occasions and auspicious days call for such labour intensive food. Because our ancestors who used to live in joint family with 10-15 members, this ottu shavige seemed to be tedious breakfast to whip up. Then, every house hold used to have a large “Shavige mane” meant for making mammoth shavige on certain days of the year.
Now since joint families are obsolete and nuclear families with 3 or 4 in a home is most common, making akki shavige isn’t a tedious task. And I usually make it using “chakkuli press” for my small family.
And it is wise to make note of few things before making this classic ottu shavige:
1. Grinding rice with right amount of water to a fine batter consistency is very important. If the water is more, the shavige may become too very soft and stick to your teeth. If you have wet grinder, better to use instead of a mixer grinder.
2. Cook the batter in medium flame with constant stirring. You cannot rest from stirring till you obtain a dough.
There are too many serving options for akki shavige. If you love sweet taste, then sweetened coconut milk or banana rasayana would be the best one to pair. Otherwise you can make shavige chitranna or simply pair with coconut chutney. Majjige huli or yogurt based curries are best side dishes with shavige. Right now my mouth is watering…