Unnakaya
Spindle-shaped steamed banana fritters stuffed with coconut and sugar.
About this dish
A signature snack from the Malabar region, Unnakaya are spindle-shaped treats typically served during Iftar or at weddings. The name comes from 'Unnaka' (dried silk cotton pod), which the shape resembles. It uses the 'Nendran' variety of banana, which must be perfectly ripe to ensure the right starch-to-sugar ratio for steaming.
Ingredients
The Dough
- 3 large Ripe Nendran Bananas (firm but yellow-black skin)
- 1/2 tsp Salt
The Filling
- 1 cup Grated coconut
- 4 tbsp Sugar
- 1/2 tsp Cardamom powder
- 1 tbsp Cashews, chopped small
- 1 tbsp Raisins
- 1 tsp Ghee
For Frying
- 2 cups Coconut oil for deep frying
- 1 tsp Ghee for greasing palms
Method
- 1
Steam the bananas
Cut the bananas into two or three large chunks with the skin on. Steam them in a steamer or idli cooker for 10-12 minutes until the skin starts to split. Do not boil them in water, as they will become too soggy to mold.
- 2
Prepare the filling
Heat 1 tsp ghee in a pan. Add cashews and raisins; once they plump up, add grated coconut and sugar. Stir on medium heat for 3-4 minutes until the sugar melts and the coconut is slightly toasted and fragrant.
- 3
Flavor the filling
Add the cardamom powder to the coconut mixture, give it a final toss, and set aside to cool. The filling should be moist but not dripping with syrup.
- 4
Mash the dough
Peel the steamed bananas while they are still warm. Remove the black seeds from the center using a knife. Mash the bananas thoroughly using a potato masher or by hand until there are absolutely no lumps. It should feel like a smooth, sticky dough.
- 5
Portion the dough
Grease your palms with a little ghee. Take a lemon-sized ball of the banana mash and flatten it into a small disc on your palm, about 1/4 inch thick.
- 6
Stuff the spindle
Place 1-2 teaspoons of the coconut filling in the center of the disc. Fold the edges over the filling and seal it tightly. Roll it between your palms to form a spindle shape (thick in the middle, tapered at the ends).
- 7
Smooth the surface
Ensure there are no cracks on the surface, or the oil will seep in and the filling will leak out. The spindle should be roughly 3-4 inches long.
- 8
Deep fry
Heat coconut oil in a deep pan until medium-hot (around 170°C). Carefully slide in 2-3 Unnakayas at a time. Fry, turning occasionally, for 4-5 minutes until they turn a deep golden brown all over.
- 9
Drain and serve
Remove with a slotted spoon and drain on paper towels. The exterior should be slightly crisp while the interior remains soft and sweet.
Notes & variations
- If the banana mash is too sticky to handle, add a tablespoon of rice flour to bind it.
- Use only Nendran bananas; other varieties are too watery when steamed.
- You can add scrambled eggs to the filling for a traditional Malabar variation.
- Uncooked shaped spindles can be frozen for up to a week.
Serve with
Serve hot with a cup of strong Sulaimani (black tea with lemon).
Cook's note
Removing the string of black seeds from the center of the steamed banana is essential for a smooth, professional texture.