• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Malabar (North Kerala)

    Ripe Plantains with Eggs | Kaai Vatiyathu

    Published: Nov 26, 2019 · Modified: Sep 18, 2022 by Famidha Ashraf with Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Ripe plantains roasted in ghee, covered in eggs with a hint of cardamom and a sprinkle of sweetener is a staple pre-breakfast dish in a Moplah home. 🙂 Yes, you read it right - Pre-breakfast is a thing in our community even now but somewhere post-college I ditched that habit. One of you had asked me what is the one dish I can eat every day of my life - It would be this plantain with eggs - Kaai Vatiyathu or called Kaai vatiye. 😛

    the final dish served on a white coloured plate

    Like every other dish, this plantain with eggs also has variations in method and title across Kerala. I don't know why we call it Kaai Vatiyathu which translates to Plantain Roasted when it could have been Nenthrapazham Vatiyathu which is Ripe plantain roasted. But I would like to keep it true to the tradition and call this Kaivattiyathu even though I feel it is misleading. 🙂

    FAQ

    What is the difference between banana and plantain?

    Plantains are different from the usual bananas and are referred to as "Cooking Banana". Unlike bananas, plantains are used both in raw and ripe form. The raw or green plantains are used in cooking curries and stir-fries similar to potatoes while the ripe plantains are used in making desserts and sweet breakfasts like today's recipe. The ripe plantains are either steamed or roasted to make them easier to digest but a very ripe plantain can be had without cooking. On the nutrition front, they are a great source of potassium and dietary fibre. Pairing it with egg or ghee makes it a wholesome balanced meal, the best way to start the day.

    How do you know if plantain is ripe?

    Just like a banana, they too go from green to yellow to black when most ripe. But these days you find the plantain skin yellow with black spots and yet not fully ripe. I have experienced such cases where the skin is black with yellow spots which are a sign that it is ripe but yet when you peel, you got yourself a not very ripe enough plantain so they are not very sweet either. So these days even if the plantains are black and yellow, I go with the technique of pressing to see if they give in, just like you do for avocados. Lightly press the fruit and see if it is soft and use it accordingly. Store them at room temperature in a basket without any plastic bags to make them last longer.

    Ripe Plantains in Malabar Delicacies

    We use a lot of ripe plantains as it is in season all through the year and use them for making breakfasts, snacks and desserts.

    • Kaai Vaityathu - Ripe plantain pan-roasted in ghee with eggs 
    • Unnakaya - Ground plantain stuffed with egg and coconut
    • Pazham Nirachathu - Ripe plantain stuffed with coconut
    • Pazhamporri - Ripe plantain fritters
    • Kai Pola - Ripe plantain and egg cake
    • Kaai Curry - Ripe plantains pudding in coconut milk with  rice dumplings
    • I will update as I remember... 😊
    pan roasted ripe plantains neatly arranged over the bed of two toasted sliced bread with labneh. They are placed on a round white plate beside a spectacle and pen.

    Ingredients for Plantain with Eggs

    How to prepare plantains for breakfast? You can make pan-roasted ripe plantains in several different ways but the recipe I am sharing today is the simplest version with very few ingredients. 

    • Ghee
    • Ripe plantains - Not too ripe and mushy but little more than just ripe so it is naturally sweet. 
    • Eggs
    • Cardamom powder
    • Salt
    • Sugar

    You don't need any accompaniment with Kaai Vatiyathu but some days I make it as an open-face sandwich with spreads like peanut butter or biscoff or even cream cheese! With the current eating right and health goals I have ditched the bread and instead stick to this simple version and add more eggs and ghee or even feta or cream cheese if hungry.

    How to make Kaai Vatiyathu / Pan Roasted Ripe Plantain with Eggs?

    Honestly, the ingredients are the same but the method differs among families mostly in the way the plantains are sliced. I prefer roundels, my mom makes them half-moon, some make them long strips, and some dice the plantains. So it is up to you to decide how you like to see it on your plate. 🙂

    Rest is as simple as roasting them with ghee on a pan and adding eggs and flavour of your choice, where cardamom makes the best. You can either scramble up the whole thing or make it like an omelette and serve. 

    📖 Recipe

    Print Recipe

    Kaai Vatiyathu | Pan Roasted Ripe Plantains with Eggs Recipe

    Sliced ripe plantain pan-roasted in ghee with egg flavoured with a hint of cardamom and sugar is a staple Moplah breakfast dish called Kaai Vatiyathu.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: Indian, Kerala, Malabar, Moplah
    Keyword: plantain recipes, ripe plantain and egg, roasted ripe plantain with eggs
    Servings: 1 person
    Author: Famidha Ashraf

    Ingredients

    • 1 tablespoon ghee
    • 1 large ripe plantain
    • 2 large eggs
    • 1 pinch salt
    • 2 pinch cardamom powder
    • sweetener for taste

    Instructions

    • Heat ghee on a flat cast iron pan on low to medium flame.
    • Slice the plantains into roundels of little less than ¼ inch thick. 
    • Let the plantain slices roast for 2 to 3 minutes or until they develop caramelized brown spots. (check by turning one slice) 
    • Flip the slices to roast the other side. (add more ghee around the pan)
    • Add two eggs and spread them across to cover all of the plantain slices.
    • Sprinkle salt, cardamom and sugar.
    • Cover and cook on low flame until the eggs are cooked.
    • Open, fold to one side or tear to pieces and serve warm with tea or coffee. (you may place some feta cheese before closing)

    Video

    Notes

    Recently I started having my favourite Balaleet topped with this kaivatiyathu and also use this to top my bowl of buttery creamy oats! 

    Btw, this blog is 5 years old today! Happy Birthday My Life in Yanbu turned But First Chai 😛 

    More Malabar Recipes from North Kerala

    • erachi choru - kerala style beef rice recipe
      Beef Rice (Erachi Choru)
    • two tall glasses of aval milk
      Aval Milk | Rice Flakes Milk | Poha Milk
    • Ari Dosha with dal.
      Ari Dosha | Rice Crepes with Coconut
    • Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
      Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • two mugs of chai
      Chai for Two
    • baked samosas
      Baked Samosas
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    New

    • sambousek
      Sambousek
    • masala chai with whole spices
      Masala Chai with Whole Spices
    • chicken chettinad curry recipe
      Chicken Chettinad Curry
    • red seeds milk drink recipe
      Red Seeds Milk Drink (Aliv seeds)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai