Kaipola | Kaypola | Kerala Style Plantain and Egg Cake | No Bake Plantain Cake

kaipola-kaypola-no-bake-plantain-cake-iftar-special-pazham-cake-recipe

Kaipola/ Kaaypola/ Plantain Pola is an easy authentic baked Malabar snack (North Kerala) without using oven. It is specially made in Muslim families and it’s mostly served during Iftar Parties (Meal eaten by Muslims during Ramadan month after sunset). Plantain and Egg are the main ingredients of this dish and flavoured by Cardamom.

Different type of Polas are available like Thari Pola (Semolina Pola), Irachi Pola (Meat Pola) etc.

Notes

• The quantity of all the ingredients can be changed according to the taste.
• No need to flip upside down to cook if you don’t like so.
• The top portion of the Kaipola will be thickened (become firm) when the Kaipola is fully cooked. Check the top portion occasionally after every 5 minutes.
• It will take maximum 10-15 minutes to cook the Kaipola.
• Kaipola tastes better when it’s cooled down.
• Kaipola should not be cooked directly over the flame as it will get burnt – if prepared in a light bottom pan. But the preparing pan should be placed on another hot Tawa in a low flame.
• In this method I’m making the Kaipola in the same pan on it I saute the plantain. But a different pan can be used to make the Kai Pola after greasing the bottom and sides of the pan for the Kaipola. So that the Kaipola will not stick on the pan.
• The thickness of the Kaipola can be varied according to the amount of the ingredients and the diameter of the preparing pan. 1.5 inch thick Kaipola can be considered.

Kaipola | Kaypola | Kerala Style Plantain and Egg Cake | No Bake Plantain Cake Recipe

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Serves: 8 Prep Time: 10 Minutes Cooking Time: 15 Minutes

Ingredients

1. Ripe plantain (Nenthra pazham/ Ethapazham)- 3 Nos/ 500 gms - Cut into small pieces
2. Egg - 4-5 Nos
3. Cardamom - 6 Nos/ 1/2 Teaspoon - Powdered
4. Sugar - 3 Tablespoon/ To taste
5. Ghee - 1 Tablespoon
6. Cashew nuts - 15 Nos
7. Raisins - 15 Nos

Instructions

Beat eggs and cardamom powder till it become lumps free.
Heat ghee in a non stick, thick bottom, flat bottom pan.
Fry cashew nuts and raisins till light brown color. Keep it aside.
Add plantain pieces and saute till light brown color.
Add sugar and saute for sometime.
Switch off the flame and keep aside to cool down.
Mix sauteed plantain pieces and beaten eggs together and pour to the pan.
Cover the plantain and egg mix containing pan with a lid.
Cook for 10 minutes.
Sprinkle roasted cashew nuts and kismis over the Kaipola and again cook till top of the Kaipola is firm.
Serve after cooling down.
Or cook other side too till light brown color – flip the Kaipola over another pan and cook other side for 2-3 minutes till the top become light brown color.
Flip into serving bowl and cut into required shapes.