Vishu Katta is made with raw rice and coconut milk as base ingredients.Vishu Katta is basically a rice cake cooked in coconut milk with jeera flavour.After googling I found that Vishu Katta is must in Central Kerala for Vishu Breakfast.Traditionally Vishu Katta is served along with jaggery syrup which is a great combination.
I referred a youtube video which showed the procedure of making of Vishu Katta and it came out as good as it was showed in the video, yay I got it right for the first time itself…and thats sure a 8th wonder in my case 😉
Vishu Katta Recipe
Recipe Category: Porridge | Recipe Cuisine: Indian|Recipe Reference : SreenathRecipes
- Soak jaggery in warm water(till immersing level, I used 1/4 cup) , crush it well. Then heat it up until it is slightly thick, pissu pisupu consistency(sticky).Strain and keep aside.
- Take grated coconut in a mixer, add little water and extract coconut milk.
- Take 1st and 2md coconut milk and set aside.Rinse rice and soak it in water for 30mins.Take first coconut milk in pan and heat it.
- Drain water from rice and add it to coconut milk.Let the rice cook in low flame till it becomes soft.Add required salt.
- Now add jeera to first coconut milk and keep it ready.Once rice is almost cooked, add second coconut milk and cook further.First it will be slightly runny more like a porridge.
- Cook in low flame till it starts to leave the sides of the pan.This is the correct stage, switch off.
- Let it cool for atleast 15mins.Meanwhile grease a pan with ghee.Spoon the rice mixture and spread it on the pan.
- Grease the spoon with ghee and level it with the back of it.Let it cool for few mins then cut into squares and serve with jaggery syrup.
Serve hot / warm!
- You can replace unakkalari with raw rice or rose matta rice too.
- The rice I had was broken so i just soaked it for less time.
- Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the katta.
- You can even transfer to banana leaf while making pieces, banana leaf gives a nice flavour.
- Make a jaggery syrup a bit thicker so that it doesn’t run easily, more like honey in consistency.I made it a little thinner.