Kayi means banana and pola stands for cake. All the way from Thalassery, kayipola is a perfect evening snack made of kerala bananas(nendran), eggs, sugar and ghee, in short everything thats readily available in an average Thalassery kitchen!! Kaayipola, that is loaded with the goodness of ripe bananas cooked to perfection in fresh ghee and coupled with perfectly cooked eggs, is much bigger a treat than what its actually given credit for in Thalassery. Especially dear to me as this is one of the first Thalassery dishes that I learnt to cook.
- Kerala bananas (nendra pazham) -2
- Eggs – 3
- Sugar -3 teaspoons
- Elaichi powder – a pinch
- Cashews and raisins
- Ghee – 2 teaspoons
- Cut the bananas into small pieces.
- Heat ghee in a pan and add the bananas. Stir fry until slightly turns golden brown.
- Turn off the flame and cool.
- Beat the eggs and sugar with a pinch of elaichi powder.
- Add the bananas into the egg mixture and mix well.
- Slightly grease the bottom of a frying pan(you can use the same one used for frying the bananas) and pour the egg banana mixture. Top this with roasted cashews and raisins.
- Cover the pan and keep it on low flame for about 5-8 mins.
- Turn off and let it cool completely before removing it from the pan.
- You need to let the kayipola cool completely before trying to remove it from the pan, otherwise the eggs wont solidify properly and the cake might break.
- Do not preheat the frying pan and do not place it on high flame or for longer time as this will cause the bottom of the kayipola to burn while leaving the eggs uncooked.