Unnakai (also called Unnakaya, Kai Ada, Unnakka, and Kai Porichathu) is a spindle-shaped sweet dessert made chiefly of Kerala Banana (Plantain). It originated from the Malabar region of India, and is often eaten at weddings, Iftar and other festivities.
The main ingredient of this dish is steamed and mashed plantain, which is a staple in Kerala, India. The relatively dry purée becomes the dough, which is rolled and flattened into patties. These patties are stuffed with scrapped flesh of coconut and cardamom, a spice which is rolled into the shape of a spindle with oiled palm. The stuffed dough is then deep fried in coconut oil, and is either consumed as a snack or topped with sago-based white sauce so that it can be served as a dessert.
Variations are made by varying the ingredients used in the filling. In certain parts of the region coconut is completely avoided, and the filling is made with just egg, sugar and nuts.
- Kerala Banana (not to ripe and not to raw) 2 Nos.
- Grated Coconut 1 Cup
- Sugar 5 Tablespoon
- Cardamom 2 Nos.
- Ghee 2 Tablespoon
- Cardamom Powder 2 Pinch
- Coconut Oil as required to fry
- Steam and cook the Banana with Skin and let it cool down
- Peal of the Skin and cut the banana in to two halves; remove the black seed from it
- Mash the steamed bananas with wooden spoon with out any lumps
- Make in to a soft dough and make small balls out of it (Just like making Chappathi) and keep it aside
- Heat up your favourite pan with ghee, add the grated coconut and sugar
- Roast till coconut turns golden brown, Mix cardamom powder and keep it aside for cooling
- Apply a Little Oil in the Hands, flatten each ball and and fill the rosted coconut and roll again
- Make the rolls in to an oval or round shape.
- Heat up your frying pan with required Coconut Oil, Fry these till it become light golden brown.
- Serve Hot with Tea.