Kai Pola | Ripe Plantain Egg Cake

Kai Pola, a Malabari flourless cake made with ripe plantains and eggs mixture cooked with ghee and topped with fried cashews and raisins. 

This month's #mfbchallenge was to cook anything that reminds us of our Ramadan tradition. My initial plan was to try Unnakaya, a fried snack made with ripe plantains that are also a bit tricky to master. Malabari Ramadan is not complete without ripe plantain snacks. I did make unnakaya, but what happened next was a revelation! 

The first day of Ramadan was a terrible one because of the headache. I just had no energy to do things as planned. Yet, I dragged and got some Unnakaya done, chased the sunlight, clicked some decent pics and thought my post for MFB is done. All my hopes were down when we sat to open the fast! F did not pick any Unnakaya to eat and upon asking, he says he doesn't like it. Like WHAT!!!! Excuse me! 😫Four years of togetherness and this was a shocker! I never realised he never had at my home either. I was too weak to show a grim face or even argue...The funny part was both Unnakaya and Kaipola are made with almost the same ingredients! and he loves Kai Pola! And I don't share a recipe here if one of us don't like it. 

I had to eat the Unnakaya for the next two Iftars. Happy and sad.

Next, I made this Kai Pola that we both love to eat.

You all know how much I love ripe Plantains and I can live every day for the rest of my life eating nenthrapazham for breakfast.

I love to have anything made with raw or ripe Plantains. The most simple dish with ripe plantains is the Kai Vatiyathu, which is ripe plantain slices stir-fried in ghee and served with a sprinkle of sugar. Make it a richer breakfast by just adding an egg, make it even richer by stuffing this into crepes or sandwiches. I also make the most popular Ripe Plantain Fritters aka pazham pori.. and then the most healthy version - steamed and served with ghee and sugar! yum. There are several other appetizers with this King of Kerala Fruits and most of them use either egg or coconut. I know I am here to talk about Kai Pola!

This recipe is basic with no fancy innovation. I don't make it often but when I see good ripe plantains, then I get greedy and pick a load - which means it would be a Plantain Vaaram (week). 😜 

New pic added on 28th Nov. 2017
Kai Pola | Ripe Plantain Egg Cake

Kai Pola or Ripe Plantain Egg Cake is very easy to prepare. You don't need an oven as this is made on the stove-top. It is just like Spanish omelette but a sweet version. You pre-cook the plantains by sauteing in ghee, once cooled, add to lightly whisked egg, add cardamom and rose water, pour and cook.  Kai Pola is served as an appetizer, tea time treats, and even as desserts. So depending on when you are serving, add or reduce the number of eggs and quantity of sugar etc. It is by default part of any feast table and everyone loves it. As it is easy to prepare, we tend to make it even for unexpected guests! 

If you have never had Plantain, you should for it is a rich source of Potassium, Vitamin A and C, dietary fibre and has ZERO fat! With the addition of egg in Kai Pola, the protein is also taken care of!

Kai Pola | Ripe Plantain Egg Cake


  • 1 tablespoon ghee
  • 8 to 10 whole cashews, slit and chopped roughly
  • 1 to 2 tablespoons of golden raisins
  • 2 to 3 ripe plantains, chopped into small pieces (approx. 1 and 1/2 cups chopped)
  • 3 large eggs
  • 3 tablespoon sugar
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon rose water (optional)
  • 1 teaspoon milk (optional)
  • a dash of salt


  1. Heat ghee in a non-stick shallow and thick-bottomed pan or pot on a low to medium flame.
  2. Fry the cashews until golden, remove with a slotted spoon and keep aside in a small bowl.
  3. Fry the raisins until puffed up, remove and keep aside along with the fried cashews.
  4. Add more ghee to the pot if required and fry the chopped ripe plantains until golden, remove and keep aside to cool.
  5. Beat the eggs lightly in another large bowl. Whisk in the sugar, cardamom powder, salt, milk and rosewater. Stir in the cooled plantains too into the egg mixture. 
  6. Place a heat diffuser pan or any flat tawa under the pan on the hob to ensure even distribution of heat and prevent burning of the cake.
  7. Add more ghee if required and grease the sides of the pan. Pour the plantain egg mixture. Cover and let it cook on a low to medium flame for 10 minutes.
  8. Open and scatter the fried cashews and raisins all over the cake 
  9. Seal the pot with foil and cover and cook for another 10 to 12 minutes or until there is no visible uncooked egg mixture on the surface. You can do the toothpick test too. 
  10. Switch off and take away the pan from the hob, remove the lid and let it cool.
  11. Flip the cake onto a plate and flip again to the serving plate so you have the right side up - or do it in a way you are comfortable. Cut and serve warm or cold :-) 


  • Choose a pot that is not too deep so that you can flip the cake easily without giving it room to break.
  • The lid (see-through) with a steam releasing hole will help so that the steam escapes instead of falling back on the cake. But in case you don't have it, then make sure you seal the pot with foil like we do for biryani. I feel the foil works better always. 
  • You can make this in a steamer or pressure cooker without the weight. 
  • You can make the cake in any size pot but the time to cook it may vary so keep an eye on it. 
  • There is no rule on the ratio of egg to plantains but I like to keep it 1:1. Traditionally they add more eggs than plantains but just for the two of us, I like to spare the calories.
  • My mom flips the cake, slides the topside down back to the pot and lets it rest there during the cooling stage. This gives a golden shade to the top of the cake and reduces any moisture too. 
  • The sides of my Kai Pola looks burnt but does not taste burnt. Usually, it is a dark golden shade guess I kept it longer in the pan. 

Look at that juicy piece! I made this Kai Pola on 30th May solely for MFB Challenge so that I have the luxury of time to click some decent images because Ragee was fast asleep. But when I placed the Kai Pola on the table, my creative instinct too went to sleep. LOL. Btw, did I tell you Ragee is a sweet-toothed Cat! 😆