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…
Watch video:
Akki Shavige | Ottu Shavige Recipe
Akki shavige (ottu shavige) is a classic recipe from the region of Udupi - Mangalore. It tastes amazingly delicious with coconut milk and chutney.
Servings: 5 people
Ingredients
- 2 cups Uncooked rice
- 1/2 cup Grated coconut
- 1.5 tsp Salt
- 1 cup Water
Instructions
- Soak rice in enough water for 3 to 4 hours. Next, drain all the water and take it in mixer or wet grinder. Add water for ease of grinding and grind it to fine batter.
- The batter should be of neer dosa consistency. If you have wet grinder, use the same for better results. The amount of water varies depending upon the quality of rice.
- Transfer the batter to heavy bottom cooking pan. Add salt and cook in medium flame with constant stirring. It will start thickening.
- As you continue cooking, the batter turns like dough. When all the batter comes together like dough, switch off the flame. Next act quickly and make balls from the dough when it is still warm. You can dip your palm in water and make balls.
- Cook the dough balls in steamer for about 10 to 15 minutes. Insert a tooth pick and check for done-ness.
- Next, transfer the cooked dough ball in to shavige press. Keep the steamer in simmer till you finish pressing all dough balls.
- Press the shavige over a plate or banana leaf. Continue the process till you finish all the dough. I have used murukku press for making shavige.
- Serve it with coconut chutney or sweetened coconut milk. Or else you can temper it with spices like chitranna and serve.
Notes
- Use good quality dosa rice for making this shavige.
- Amount of water to be used depends upon quality of rice.
- If the amount of water is more, the shavige becomes sticky. If it is less, the shavige turns hard. So it is absolutely important use right amount of water.
- While cooking the batter, keep stirring constantly till it comes together as dough. At this stage the intention is to bring batter to dough consistency so that you make balls.
- You can use the press which meant for making shavige.
Thanks for giving such good receipes . Every day for breakfast I try your receipe my family members are really fan of you. So thank you very much.
Thank you very much for stopping by and commenting. You made my day 🙂
lovely and tasty receipe. thanks for sharing !!!!
Thank you so much for this recipe! I love the brown rice variety of this shemige…. but this looks just as amazing! I’m definately trying this out next weekend using my chakkuli press! Mouth watering stuff! Cant wait to try it!! 🙂
Thank you Mithila, Pleas keep me posted on how good/bad the outcome was.
The outcome was amazing! It was fragnant, soft and just awesome! Thank you for the recipe 🙂
Happy to know that Mithila 🙂 🙂
Your website is one of the only ones I trust. Have tried many recipes from here and ALL of them turned out great. Your recipes are easy to follow and they are sure fire. Thank you.
I am very much touched to know this Suma. Thanks to you for sharing a valuable comment.