Vishu Katta is a traditional breakfast made with coconut and rice. It is a molded rice cake made on the stovetop and served with sweet and savory sides.
Keyword breakfast, Vegan Rice Cake
Cook Time 30minutes
Soaking time (optional) 1hour
Heavy Bottomed pan
4CThin Coconut MilkNotes 1
¼CThick Coconut milk/coconut cream
Salt – to taste
Water – as needed
1/2 CGrated Jaggery
1PinchDry Ginger Powder
Wash and soak the rice in plenty of water for 30 minutes (Note 3)
In a heavy-bottomed pan heat 4 C thin coconut milk with lightly crushed cumin and a pinch of salt.
When hot add the drained rice. Cook over medium heat stirring occasionally for 10 to 15 minutes until most of the water is absorbed into the rice. The rice should be cooked fully and can be easily mashed with the back of a spoon.
If needed add more water as needed to cook the rice. set the heat to low and keep stirring often to avoid burning the dish. The dish is done when all moisture is absorbed into the rice and the mixture sticks together. At this point, the spoon leaves a trail in the pan while stirring that does not get filled in fast.
Lightly grease a shallow pan and spread the rice mix into it. Level with a spoon and set aside to cool. When cooled invert into a serving plate. Slice and serve with jaggery syrup or mango curry (note 3).
Mix all the ingredients for the jaggery syrup and bring to boil. let it simmer until thickened lightly. Strain if needed.
Dilute canned coconut milk with equal amounts of water to make thin coconut milk - for more guidance refer to the blog.
Soaking can be avoided, but the rice will need more water to cook as well as more time
Refer to the blog for a quick recipe for mango curry.
For detailed instructions go to https://oventales.com/vishu-katta/ .