Unnakka (Unnakai / Unnakaya) is a specialty of the Malabar region. The name of the dish comes from its shape. My mom used to make this yummy snack especially during the fasting season (Ramzan) as one of the items for breaking the fast. It is one of my favorites. Let me tell you that this is not the real traditional version of unnakka, but a quick and easy version with some variations of mine.
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Makes around 25-30 pieces (depending on the shape)
|Plantains||- 2 big (Ripe, not too much ripe though)|
|Sugar||- 3-4 tbsp (to taste)|
|Salt||- a pinch|
|Oil||- 2 tbsp + Additional for frying|
|Raisins||- 3/4 cup|
|Cashew Nuts||- 1/2 cup (broken into small pieces)|
|Ghee||- 1 tbsp|
|Coconut||- 1/2 cup (grated)|
|Bread||- 3 loaves|
- Pressure cook the plantain for a single whistle. You could also cook it in a little water or steam it.
- Take a pan and heat 2 tbsp oil. To this add the beaten eggs (with a pinch of salt) - around 3 1/2 eggs. Keep 1/2 egg for frying later.
- Scramble the egg and transfer to another bowl.
- Add the ghee to the pan and fry the Cashews and Raisins till plump. Transfer it together with the scrambled eggs and turn off the stove.
- Now mash the plantain well and add coconut, scrambled eggs, raisins and cashews to it.
- Mix everything well and add sugar as needed, depending on the sweetness of the plantain.
- Take a small ball of this mixture and roll it into the shape of unnakka or any shape you want. Continue this process for the complete mixture.
- Put the bread in a mixer and make it into crumbs. You could also use store bought bread crumbs instead.
- Take each unnakka and dip into the kept aside beaten egg.
- Roll this in the bread crumbs.
- Heat enough oil in a frying pan to fry the unnakka.
- When the oil is hot, fry each of the unnakka that is rolled in bread crumbs till golden brown.
I don't think the ones I made shows the proper shape of unnakka nor have I followed the traditional style; but still they taste yummy. It is a great evening snack.