Kaya pola / Malabar Plantain Cake

Kaya pola / Plantain Cake

Kaya pola/Mutta marichathu is a sweet snack from Malabar region of Kerala,This snack is made with eggs and plantain. If you love tea time snacks here is a quick, and no-fuss delicacy which you will surely enjoy. Freshly homemade, tea time snacks appeal to all ages. There are comfort and joy in munching a delicious snack with hot piping tea. Kaya pola has a soft and fluffy cake-like texture, and you can make it over a stove top or bake in an oven. It was my choice when I have ripe plantains. This snack is not overly sweet, but the right amount of sweetness to satisfy sweet cravings.

Kaya pola recipe is inspired from the Malabar region of Kerala and is commonly made during the Ramadan month. Malabar was an early trading port in Northern Kerala and has a unique cuisine with strong European and Arabic influence. If you explore their local food habit, you will find a lot of innovative dishes in this region. Kaya pola is a good example with its rustic pudding and cake combo with a delicious soft spongy texture.

Eggs are the main ingredient in this recipe with very little flour and sugar. The eggs give it the fluffy moist, and spongy texture. Plantains are naturally sweet, but roasting in ghee enhances its flavor and helps to caramelize. Cardamom and ghee add a pleasant aroma and taste. You can also add flavors like vanilla, cinnamon, or nutmeg. Pair it with your afternoon tea, it is healthy and filling. Try this recipe, you will surely love it. Happy cooking!

Kaya pola / Malabar Plantain Cake

Ingredients
Ripe plantain/Ethapazham-2
Eggs- 4-5
All purpose flour - 2 tbs (optional)
Ghee- 2 tsp
Cardamon powder- 1/2 tsp
Sugar- 1/3 cup
( according to your sweet preference)
salt- a pinch
Cashew nuts- 8-10
Raisins- 2 tbs

Peel plantains and chop them into small pieces, and set aside.
Heat ghee in a non-stick pan and fry raisins and cashew nuts. Drain and keep aside. In the same pan, add the chopped plantains and fry till both sides are golden brown. You can add a teaspoon of sugar too when you fry the chopped plantains.
In a large bowl, beat eggs, cardamon, and sugar till it is light and fluffy and till the egg doubles in size. You can use a hand blender or a whisk. Add the flour and gently fold in with the egg mixture.
Spread 3/4 of the plantain evenly around the pan and pour this egg mixture on top. Cover and cook on medium for about two minutes. When the egg mixture starts setting, add the rest of the plantain pieces over the top. Garnish with raisins and cashew nuts and continue to cook covered for another eight to ten minutes in low flame till the top sets and the sides release from the pan. If a toothpick inserted in the center comes out clean it is done. Gently invert it on to a plate and allow to cool. Slice and serve with tea.