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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 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


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


  • 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)



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