Discover the warm, savory magic of Malabar Pola, a traditional pan-cooked “pie” that hails from the kitchens of Kerala’s Malabar region. Unlike an oven-baked dish, this unique creation is cooked entirely on the stovetop, resulting in a soft, fluffy, and deeply flavorful layered cake that’s especially beloved during Ramadan Iftar. Versatile and forgiving, it can be made sweet or savory—though the savory version, often prepared with spiced meat or chicken, reigns as a cherished comfort food that turns everyday leftovers into something extraordinary.
- Ingredients
- For the Egg Batter:
- 4 large eggs
- ½ cup milk
- ¼ cup maida
- 2 tbsp rice flour (for a lighter texture)
- 1 tsp black pepper powder
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp finely chopped coriander leaves
- 1 green chili, finely chopped (optional)
- For the Savory Filling (Erachi Pola):
- 1½ cups cooked and shredded chicken or mutton (spicy curry style)
- 1 medium onion, finely sliced
- 2 tbsp oil or ghee
- 1 tsp ginger-garlic paste
- ½ tsp garam masala
- ¼ cup finely chopped coriander
- Salt to taste
- For Cooking:
- 2 tbsp ghee or oil
- A well-seasoned non-stick pan with a tight-fitting lid
Prepare the Spiced Meat Filling
If you don’t have leftover meat curry, heat oil in a pan and sauté sliced onions until golden. Add ginger-garlic paste and cook until fragrant. Stir in the shredded cooked chicken or mutton, garam masala, and salt. Sauté for 4–5 minutes until well combined and dry (not saucy). Mix in fresh coriander and set aside to cool slightly. This rich, spiced filling is the heart of a classic Erachi Pola.
Make the Smooth Egg Batter
In a mixing bowl, whisk the eggs until frothy. Add milk and whisk again. Sift in the all-purpose flour and rice flour, then add turmeric, black pepper, salt, chopped coriander, and green chili (if using). Whisk until you have a smooth, lump-free batter with a flowing consistency—similar to pancake batter. Let it rest for 10 minutes.
Layer and Cook on the Stovetop
Heat a non-stick pan over very low heat and grease it well with ghee or oil. Pour a thin layer of the egg batter to cover the base. Cover and let it cook for 2–3 minutes until just set. Now, evenly spread the savory meat filling over this cooked layer. Gently pour the remaining egg batter over the filling, covering it completely. Cover the pan again and cook on low heat for 15–20 minutes, or until the top is fully set and a toothpick inserted comes out clean.
Flip Carefully and Finish Cooking
Once the top is set, carefully run a spatula around the edges. Place a large plate over the pan and invert the pola onto it. Slide it back into the pan to cook the other side for another 5–7 minutes on low heat until golden. Remove from heat, let it cool for a few minutes, then slice into wedges.
