Unnakkaya
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Spindle-shaped dumplings of mashed ripe plantain stuffed with a sweet egg, coconut and nut filling and fried, a Malabar teatime treat.
Region: Kerala, Malabar regionOccasion: Iftar, weddings and evening teaTime: 1 hrServes: About 12Eggetarian
Ingredients
- 3 ripe nendran bananas
- 2 eggs
- ½ cup grated coconut
- 3 tbsp sugar
- 2 tbsp cashews and raisins, chopped
- ½ tsp cardamom powder
- 1 tbsp ghee, and oil for frying
Method
- Steam the bananas in their skins until soft. Peel, remove the black seed line and mash smoothly while warm.
- Heat the ghee, fry the cashews and raisins, then add the beaten eggs and scramble lightly. Add coconut, sugar and cardamom and stir until dry.
- With oiled hands, flatten a lump of banana dough in your palm, put a spoon of filling in the centre and close it into a spindle shape.
- Deep-fry on medium heat until golden brown all over. Drain and serve warm.
History
Its name is traditionally linked to the shape of a cotton pod. It is part of the rich snack tradition of the Mappila kitchens of Kozhikode, Kannur and Thalassery.
Significance
Unnakkaya is served at iftar gatherings during Ramzan, at weddings and to guests.