Unnakaya Recipe

Why You’ll Love This Recipe

Unnakaya is a delightful combination of soft, naturally sweet plantains and a fragrant, rich filling of coconut, jaggery or sugar, nuts, and sometimes egg. It’s a perfect balance of texture and taste. The outer layer is tender with a hint of crispness from frying, while the inside bursts with sweetness and flavor. Plus, it’s gluten-free and a unique dish to impress family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe plantains (ethakka/nendran bananas)
• Grated coconut
• Sugar or jaggery (grated or powdered)
• Ghee or oil (for cooking and frying)
• Cashews
• Raisins
• Cardamom powder
• Egg (optional, for a richer filling)
• Salt

Directions

1. Steam the plantains until soft. Let them cool slightly, peel, and remove the black seeds from the center.
2. Mash the steamed plantains into a smooth, non-sticky dough. Set aside.
3. In a pan, heat ghee and roast cashews and raisins until golden. Add grated coconut and sauté for 2–3 minutes.
4. Add sugar or jaggery and cardamom powder. Stir well until the mixture comes together.
5. (Optional) Add a lightly beaten egg to the coconut mixture and cook for another 1–2 minutes until combined and dry. Let the filling cool.
6. Grease your hands, take a portion of the mashed plantain, flatten it on your palm, and place some filling in the center.
7. Fold and shape it into a smooth oval or spindle-like shape, sealing the edges.
8. Heat oil in a pan and deep-fry the Unnakaya on medium heat until golden brown.
9. Drain on paper towels and serve warm.

Servings and timing

This recipe makes about 6–8 Unnakayas.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

• Use jaggery instead of sugar for a more traditional taste.
• Skip the egg in the filling for a purely vegetarian version.
• Add crushed cardamom seeds instead of powder for extra aroma.
• Stuff with chopped dates or dry fruits for added richness.
• Shallow-fry for a lighter option.

Storage/Reheating

Unnakaya is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a hot pan with a little ghee or oil and warm over low heat until heated through. Avoid microwaving to preserve texture.

FAQs

What kind of bananas should I use for Unnakaya?

Use ripe ethakka or nendran bananas, which are starchy and ideal for this recipe.

Can I use regular bananas instead?

No, regular bananas are too soft and sweet. The texture won’t hold up for shaping and frying.

Is egg necessary in the filling?

No, it’s optional. It adds richness, but the dish is delicious without it too.

How do I prevent the dough from sticking to my hands?

Grease your hands lightly with oil or ghee while shaping.

Can I make Unnakaya ahead of time?

Yes, you can shape them ahead and refrigerate for a few hours. Fry just before serving.

Why is my Unnakaya breaking while frying?

The plantain dough may be too soft. Try adding a little rice flour to firm it up.

Can I bake instead of frying?

You can bake at 375°F (190°C) until golden, but the texture may differ slightly.

What can I serve with Unnakaya?

It’s usually served on its own or with tea. It can also be part of a Malabar snack platter.

Is Unnakaya gluten-free?

Yes, it contains no wheat or gluten-based ingredients.

Can I use desiccated coconut?

Fresh grated coconut is preferred for authenticity, but you can use unsweetened desiccated coconut if fresh isn’t available.

Conclusion

Unnakaya is a beautifully crafted traditional snack that brings together the rich flavors of ripe plantains and sweet coconut in every bite. Whether served during festive occasions or enjoyed as a tea-time treat, its unique taste and texture are sure to leave a lasting impression. Once you try making it at home, it’s bound to become a cherished favorite.

Unnakaya Recipe

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Unnakaya is a traditional Malabar snack made with ripe plantains stuffed with a sweet coconut filling, shaped into ovals, and deep-fried until golden. It’s a festive and flavorful treat often served during Iftar and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6–8 Unnakayas
• Category: Snack
• Method: Deep Frying
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

• 3 ripe plantains (ethakka/nendran bananas)
• 1 cup grated coconut
• 1/2 cup jaggery or sugar (grated or powdered)
• 1 tbsp ghee or oil (for cooking)
• 2 tbsp cashews
• 2 tbsp raisins
• 1/2 tsp cardamom powder
• 1 egg (optional)
• Oil for deep frying
• Pinch of salt

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Instructions

1. Steam the plantains until soft. Cool slightly, peel, and remove the black seeds from the center.
2. Mash the steamed plantains into a smooth, non-sticky dough. Set aside.
3. In a pan, heat ghee and roast cashews and raisins until golden.
4. Add grated coconut and sauté for 2–3 minutes.
5. Add jaggery or sugar and cardamom powder. Stir until combined.
6. (Optional) Add a lightly beaten egg and cook for 1–2 minutes until dry and cohesive. Let filling cool.
7. Grease your hands. Take a small portion of the mashed plantain, flatten it on your palm, and place a spoonful of filling in the center.
8. Fold and shape into a smooth oval, sealing edges well.
9. Heat oil in a pan and deep-fry Unnakayas over medium heat until golden brown.
10. Drain on paper towels and serve warm.

Notes

• Use ripe, firm nendran bananas for best texture.
• Grease hands while shaping to avoid sticking.
• Cool the filling completely before stuffing.
• Add a little rice flour to the dough if it’s too soft.
• Skip the egg for a vegetarian version.

Nutrition

• Serving Size: 1 Unnakaya
• Calories: 220
• Sugar: 12g
• Sodium: 20mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 20mg