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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 Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
Indian, Kerala, Malabar, Moplah
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
!