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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.

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

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

Find it online: https://thefamilycooking.com/unnakaya-recipe/