Learn how to make soft, fresh, and delicious homemade rice noodles or Akki Shavige (Rice Noodles) using rice and avalakki (poha). This traditional Karnataka recipe has been prepared in many homes for generations and is loved for its simple ingredients, light texture, and versatility. The addition of avalakki helps create soft and tender shavige with a wonderful texture.
In this video, I show the complete step-by-step process, from soaking and grinding the rice to steaming, pressing, and preparing flavorful masala shavige. The freshly pressed rice noodles are tossed with a simple coconut-green chili masala, aromatic seasoning, fresh coconut, coriander leaves, and a touch of lemon juice for a delicious and satisfying meal.
This homemade rice shavige can be served for breakfast, brunch, dinner, or even as a festive dish. It can also be enjoyed plain with coconut, vegetable kurma, saagu, chutney, or sweetened with coconut and jaggery. Once you learn the basic method, you can prepare many different variations.
If you enjoy traditional Karnataka recipes, South Indian breakfast recipes, homemade noodles, or rice-based dishes, this easy Akki Shavige recipe is a must-try. The recipe uses simple pantry ingredients and gives excellent results every time.

Ingredients:

For the Shavige (Rice Noodles):

• 1½ cups Sona Masoori rice
• 1½ cups dosa rice
• ¾ cup thick avalakki (poha)
• 1 tbsp salt (or to taste)
• Water as needed for soaking and grinding

For the Masala:

• 4 to 5 green chilies (adjust to taste)
• ¼ to ½ cup fresh coconut
• ¼ tsp mustard seeds

For Seasoning:

• 2 tbsp oil
• ¾ tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 tbsp peanuts
• Few curry leaves
• Pinch of hing (asafoetida)
• ¼ tsp turmeric powder

Other ingredients:

• Jaggery to taste
• Coconut oil as needed
• Fresh grated coconut
• Chopped coriander leaves
• Lemon or lime juice
• Salt if needed

Method:

Preparing the Shavige Dough:

1. Wash the Sona Masoori rice and dosa rice thoroughly.
2. Soak the rice for at least 2 hours or longer.
3. Wash and soak the thick avalakki (poha) separately.
4. Drain the rice, reserving some soaking water in a cup.
5. Grind the rice to a smooth batter using the reserved water as needed.
6. Grind the soaked avalakki separately to a smooth consistency.
7. Combine both mixtures and mix well.
8. The batter should have a consistency similar to dosa batter.
9. Cover and ferment overnight or for 6–8 hours if desired. You may also use it immediately.
10. Add salt and mix well.

Steaming:

1. Grease the shavige or pressure cooker pans.
2. Divide the batter equally between the pans.
3. Steam on medium-high heat for about 45 minutes.
4. Check the water level in the pressure cooker occasionally and add more water if required.
5. After 45 minutes, reduce the heat.
6. Wet your fingers and touch the surface. It should not feel sticky.
7. Alternatively, insert a toothpick; it should come out clean.
8. Turn off the heat.

Making the Shavige:

1. While still warm, press the steamed dough through a shavige maker (sev press).
2. Spread the noodles on a clean damp cloth as shown.
3. Keep the remaining steamed dough covered at all times to prevent drying.

Preparing the Masala:

1. Grind together green chilies, coconut, and ¼ tsp mustard seeds without adding water.
2. Heat oil in a pan over low heat.
3. Add mustard seeds and allow them to splutter.
4. Add chana dal and urad dal. Fry until golden.
5. Add peanuts and roast until crisp.
6. Add curry leaves, hing, and turmeric powder.
7. Add the ground masala and mix well.
8. Turn off the heat and add jaggery to taste.

Final Mixing:

1. Add the prepared shavige to the masala.
2. Drizzle a little coconut oil and gently mix.
3. Adjust salt if needed.
4. Add fresh grated coconut, chopped coriander leaves, and lemon or lime juice.
5. Mix well and serve.

Tips:

1. Keep the steamed dough covered while pressing to prevent it from drying out.
2. Adjust the green chilies according to your spice preference.
3. Fresh coconut and lemon juice add wonderful flavor and freshness.