Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Unnakaya

A Malabar Muslim delicacy — ripe nendrapazham bananas boiled, mashed, and shaped around a filling of coconut, sugar, raisins, and cashews, then deep-fried until golden. Unnakaya is a celebratory breakfast food served during Eid and Ramadan iftar in Kozhikode, Malappuram, and Kannur. The soft, sweet banana shell contrasts with the rich, fragrant stuffing inside.

🧺 Ingredients

• 3 large ripe nendrapazham bananas (600 g whole)
• 2 tbsp (16 g) rice flour (to bind)
• 1/4 tsp (1.5 g) salt
• 1/2 cup (50 g) freshly grated coconut
• 3 tbsp (36 g) sugar
• 2 tbsp (20 g) raisins
• 2 tbsp (20 g) cashew pieces, roughly chopped
• 3 tbsp (45 ml) ghee
• 1/4 tsp (0.5 g) cardamom powder
• 400 ml oil or ghee
• Fry at lower temperature (165C) than other fritters — higher heat browns the outside before the filling warms through.

👩‍🍳 How to make Unnakaya

1. Boil unpeeled bananas in water for 8–10 minutes over high heat until tender — skin will split slightly.
2. Cool, peel, and mash with rice flour and salt until smooth.
3. Dough should hold shape.
4. Refrigerate 15 minutes to firm up.
5. Heat 3 tbsp ghee in a small pan over medium heat.
6. Add cashews, fry 1 minute until golden.
7. Add raisins, fry 30 seconds until they puff.
8. Add coconut, sugar, and cardamom.
9. Cook over medium-low heat 2–3 minutes until mixture dries slightly and holds together.
10. Cool.
11. Divide banana dough into 12 balls.
12. Flatten each into an oval disc on your palm.
13. Place 1 tbsp filling in centre.
14. Wrap banana dough around filling, sealing firmly.
15. Shape into a smooth, pointed oval (like a football, about 6 cm long).
16. Ensure no cracks.
17. Heat oil to 165C over medium heat.
18. Fry unnakaya 4 at a time, turning gently, for 4–5 minutes until evenly golden brown.
19. The shell will crisp slightly.
20. Drain on paper towels.
21. Serve warm.

Track the macros of Unnakaya and 100s of Indian dishes with Nutri Macro India.