Wednesday, February 9, 2011

Unnakaya / Stuffed Ripe plantain fritters

Unnakaya is a spindle shaped sweet snack made of ripe plantain. It is originated from Malabar region of Kerala. I have heard a lot about this sweet but never tasted it because mom doesn’t make it . I saw this in a TV show and thought of making this dish. I was not sure whether this will turn good, then also I tried it and the shape came out pretty well and it tasted yummy.
This is also called as kai porichathu, kai ada, unnakai and so on. The main ingredient of this is semi ripe plantain which is steamed and mashed and then stuffed with coconut,nuts, raisins and sugar which is rolled in the shape of spindle and deep fried in oil. In different regions the stuffing will differ like adding scrambled eggs, sugar and nuts. This is often made during the time of Ramadan as one of the snacks for breaking the fast.
The name unnakaya owes to the shape, the shape of cotton pod which in Malayalam is called unnakaya.

  1. Semi ripe bananas- 2nos
  2. Coconut (grated) - 1cup
  3. Poppy seeds / khuskhus- 1tbsp
  4. Sugar- 2tbsp
  5. Cardamom powder- 1tsp
  6. Cashew nuts (chopped) - 2tbsp
  7. Raisins (chopped) - 2tbsp
  8. Ghee- 2tbsp
  9. Oil- deep frying
  1. Steam the semi ripe bananas in a steamer till the skin starts separating from the fruit and the bananas turn soft.
  2. Remove the outer skin and the black seeds inside the cooked bananas and mash them with hands without any lumps to a chapati dough consistency. Water should not be added, otherwise it will turn mushy.
  3. In case you feel the consistency is loose keep it in refrigerator for some time or you can add a little rice powder and mix well.
  4. In a pan heat ghee and add the raisins, cashews, poppy seeds and saute for a couple of minutes till everything turn light brown in colour.
  5. Add the grated coconut, sugar and cardamom powder and mix well. Remove from fire and let it cool.
  6. Grease your palm with little ghee and make a lemon size ball with banana dough and flatten it to form disc shapes. Spoon in the coconut filling and close the edges, press lightly and roll it in elongated shape of cotton pods. Shape the remaining dough in this form.
  7. Heat oil in a wok on medium heat and carefully slide the unnakaya into the oil. Wait for a minute before turning sides.
  8. Keep turning the sides till all the sides become uniformly golden in colour.
  9. Drain it on kitchen towel and serve as tea time snack.

This dish I am sending to Kerala Kitchen hosted by Ria of Ria’s Collections

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