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 ½ cups chopped)
- 3 large eggs
- 3 tablespoons sugar
- ½ teaspoon cardamom powder
- ½ teaspoon rose water (optional)
- 1 teaspoon milk (optional)
- a dash of salt
- Heat ghee in a non-stick shallow and thick-bottomed pan or pot on a low to medium flame.
- Fry the cashews until golden, remove with a slotted spoon and keep aside in a small bowl.
- Fry the raisins until puffed up, remove and keep aside along with the fried cashews.
- Add more ghee to the pot if required and fry the chopped ripe plantains until golden, remove and keep aside to cool.
- Beat the eggs lightly in another large bowl. Whisk in the sugar, cardamom powder, salt, milk and rosewater. Stir the cooled plantains too into the egg mixture.
- 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.
- 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.
- Open and scatter the fried cashews and raisins all over the cake
- 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.
- Switch off and take away the pan from the hob, remove the lid and let it cool.
- 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 as 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 look burnt but do 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? 😆