Today’s recipe is originated from the Malabar region of Kerala and a favourite during weddings, Iftar and other festivities. Its main ingredient is ripe plantain (Long bananas) from Kerala. Basically Unnakaya is ripe bananas that are steamed and then mashed and stuffed with coconut and nuts. They are then given desired shape and then deep fried.
I first had this when my colleague got it in office after Eid. It was over in minutes. It is very rich and sweet.I have tweaked the recipe a bit and scraped the coconut and instead of deep frying I fried it with minimal oil in my paniyaram pan. Nevertheless it still tastes yummy.
Ripe Plantain – 2
Nuts – Walnuts/ Almonds/ Cashew – ½ cup
Oil – as required
- Take plantain, trim the ends and steam it in a steamer with the peel on.
- Once soft, remove the plantain and allow it cool.
- Remove the peel off and mash the banana.
- Crush nuts into coarse mixture.
- Heat a paniyaram pan with 1-2 drops of oil in each well.
- Oil your palms well.
- Take small amount of mashed banana in your hands and make a ball.
- Make a small hole to stuff the nuts.
- Once stuffed, smoothen out the ball and drop it in one of the wells of the paniyaram pan.
- Repeat the same with remaining stuff.
- Turn the banana balls to brown on each side.
- Once evenly browned, remove from pan.
For the stuffing you can also add coconut or aval/ flattened rice. Enjoy it hot.
Do try it as a healthier option for deep frying. If you don’t have this pan then give the shape of small tikkis and fry it in pan.