{"id":76,"date":"2009-05-04T16:17:38","date_gmt":"2009-05-04T20:17:38","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=76"},"modified":"2025-03-07T13:40:25","modified_gmt":"2025-03-07T18:40:25","slug":"unnakaya-or-stuffed-fried-plantain-with-sweet-coconut-filling-popular-malabar-snack","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/unnakaya-or-stuffed-fried-plantain-with-sweet-coconut-filling-popular-malabar-snack\/","title":{"rendered":"Unnakaya or Stuffed Fried Plantain With Sweet Coconut Filling | Popular Malabar Snack"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7175\" title=\"unnakaya or stuffed plantain\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya-or-stuffed-plantain1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya-or-stuffed-plantain1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya-or-stuffed-plantain1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p data-start=\"0\" data-end=\"86\">It\u2019s crunchy on the outside, soft and sweet on the inside, and utterly irresistible&#8230;<\/p>\n<p data-start=\"88\" data-end=\"394\">If you were to ask me what my all-time favourite Kerala snack is, there would be no hesitation in my answer: it&#8217;s <strong data-start=\"195\" data-end=\"207\">Unnakaya<\/strong>. This iconic snack is a staple in my family and holds a special place in the hearts of many, especially in the Malabar region. It\u2019s simple to make yet absolutely delish.<\/p>\n<p data-start=\"396\" data-end=\"659\">Plantains are abundant year-round in my home state of Kerala, and that\u2019s why they feature in so many delicious snacks. Unnakaya is one such gem, where mashed plantains are lovingly stuffed with a sweet coconut filling, which, on its own, is absolutely delectable.<\/p>\n<p data-start=\"661\" data-end=\"910\" data-is-last-node=\"\" data-is-only-node=\"\">But the magic happens when it\u2019s fried crisp and golden on the outside, while the inside remains soft, warm, and full of sweet coconut goodness.<\/p>\n<p data-start=\"661\" data-end=\"910\" data-is-last-node=\"\" data-is-only-node=\"\">It\u2019s the perfect balance of textures and flavours, making it a snack you\u2019ll want to savour again and again. Enjoy!<\/p>\n<p style=\"text-align: left;\"><strong>Unnakaya Cooking video<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Unnakaya- Stuffed Plantains- Popular Malabar Snack for Ramadan Iftar\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/6rZeOPgGwTg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: left;\"><strong>Unnakay<\/strong><strong>a or Stu<\/strong><strong>ffed Plan<\/strong><strong>tain Fry<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7176 size-full\" title=\"stuffed plantain fry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffed-plantain-fry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffed-plantain-fry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffed-plantain-fry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffed-plantain-fry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Plantain- 2 \u00a0( try to get the right plantain for making this, not too ripe and not too raw)<\/li>\n<\/ul>\n<p><strong>For making the filling<\/strong><\/p>\n<ul>\n<li>Grated coconut- 1 cup<\/li>\n<li>Cashew nuts, chopped- 2 tbsp<\/li>\n<li>Raisins- 1 tbsp<\/li>\n<li>Egg, beaten- 1 (optional)<\/li>\n<li>Sugar-2 tbsp<\/li>\n<li>Cardamom powder -1\/4 tsp<\/li>\n<li>Ghee-3 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<p><strong>How to make the filling:<\/strong><\/p>\n<ul>\n<li>Place a non-stick pan over medium-heat, add 2 tbsp ghee, add the grated coconut and the sugar, roast till the coconut turns golden in color.<\/li>\n<li>Crack an egg into a bowl, beat with a fork or whisk.<\/li>\n<li>Add the egg to the coconut, scramble it.<\/li>\n<li>Adding egg is optional.<\/li>\n<li>Add cashew nuts and raisins and stir-fry everything.<\/li>\n<li>Add ground cardamom, and combine well, stir fry for a minute.<\/li>\n<li>Stuffing is ready, allow it to cool down.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7181\" title=\"stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p>For making this, the plantain should not be too ripe or too raw, it should be somewhat in between.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7177\" title=\"plantain\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Steam cook the plantains with the skin in an Instant Pot for 2 minutes or in a steam cooker.<\/li>\n<li>After it has steam-cooked, remove the plantains from the steamer and let cool down.<\/li>\n<li>Peel off the skin, cut the plantain into two halves, and remove the black seeds from it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7178\" title=\"cooked plantain\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/cooked-plantain.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/cooked-plantain.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/cooked-plantain-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/cooked-plantain-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.<\/li>\n<li>If there are tiny lumps, you can also mash them in a food processor.<\/li>\n<li>Make it into a soft dough and make medium-sized balls out of the dough.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7179\" title=\"plantain dough\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-dough.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-dough.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-dough-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/plantain-dough-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>If the dough is mushy, add 1 to 2 tablespoons of rice flour to make it slightly firm (don&#8217;t make it too hard), the end result should be a soft dough.<\/li>\n<li>Grease the palm of your hands with ghee, and flatten the dough like a patty.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7180\" title=\"making unnakaya\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/making-unnakaya.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/making-unnakaya.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/making-unnakaya-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/making-unnakaya-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<ul>\n<li>Place 1 tbsp of stuffing on the plantain dough, the dough is very soft so it&#8217;s very easy to glue the edges &amp; make it into an oval shape. <img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7182\" title=\"stuffing unnakaya\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-unnakaya.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-unnakaya.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-unnakaya-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/stuffing-unnakaya-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Or use water to paste the ends.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7183\" title=\"rolled unnakaya\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/rolled-unnakaya.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/rolled-unnakaya.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/rolled-unnakaya-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/rolled-unnakaya-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place a frying pan over medium heat, add oil for frying &amp; let the oil turn hot.<\/li>\n<li>Place the stuffed plantains in oil &amp; deep fry till golden brown in color. Transfer to a plate.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7184\" title=\"frying unnakaya\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/frying-unnakaya.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/frying-unnakaya.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/frying-unnakaya-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/frying-unnakaya-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Enjoy this delicious unnakaya or stuffed plantains along with the sweet coconut-egg filling in it.<\/li>\n<li>The filling by itself tastes delicious, any leftover filling can be topped over the unnakaya. .<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7185\" title=\"unnakaya\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li><strong>For hardcore veggies: <\/strong>You could make the stuffing without the eggs, it tastes yummy.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2009\/05\/unnakaya-or-stuffed-plantain1.jpg\" \/>\n<div class=\"item ERName\">Unnakaya or Stuffed Plantain Fry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Appetiser<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">7<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Plantains- 2 ( try to get the right plantain, not too ripe and not too raw)<\/li>\n<li class=\"ERSeparator\">[b]For making the filling[\/b]<\/li>\n<li class=\"ingredient\">Grated coconut- 1 cup<\/li>\n<li class=\"ingredient\">Cashew nuts or almonds, chopped- 2 tbsp<\/li>\n<li class=\"ingredient\">Raisins- 1 tbsp<\/li>\n<li class=\"ingredient\">Egg, beaten-1<\/li>\n<li class=\"ingredient\">Sugar-2 tbsp<\/li>\n<li class=\"ingredient\">Cardamom powder-1\/4 tsp<\/li>\n<li class=\"ingredient\">Ghee or butter-3 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Make the filling[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a non-stick pan over medium heat, add 2 tbsp ghee, add the grated coconut and the sugar, roast till the coconut turns golden in color.<\/li>\n<li class=\"instruction\">Crack an egg into a bowl, beat with a fork or whisk.<\/li>\n<li class=\"instruction\">Add the egg to the coconut, scramble it.<\/li>\n<li class=\"instruction\">Adding egg is optional.<\/li>\n<li class=\"instruction\">Add cashew nuts and raisins, stir fry for 2 minutes.<\/li>\n<li class=\"instruction\">Add cardamom powder, combine well.<\/li>\n<li class=\"instruction\">Stuffing is ready, allow it to cool down.<\/li>\n<li class=\"instruction\">For making this, plantains should not be too ripe nor too raw, should be some what in between.<\/li>\n<li class=\"instruction\">Steam cook the plantains in an Instant pot pressure cooker for 2 minutes or in a steam cooker.<\/li>\n<li class=\"instruction\">After it&#8217;s steam cooked, remove the plantains from the steamer and let cool down.<\/li>\n<li class=\"instruction\">Peel off the skin, cut the plantain into two halves and remove the black seeds from the center.<\/li>\n<li class=\"instruction\">Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.<\/li>\n<li class=\"instruction\">If there are any lumps, you can also mash in a food processor.<\/li>\n<li class=\"instruction\">Make into a soft dough and make medium-sized balls out of the dough.<\/li>\n<li class=\"instruction\">If the dough is too smooth, add 2 tablespoons of rice flour to make it slightly firm, the end result should be a soft dough.<\/li>\n<li class=\"instruction\">Grease the palm of your hands with ghee, fatten the plantain dough ball like a patty.<\/li>\n<li class=\"instruction\">Place 1 tbsp of stuffing on the plantain dough, the dough is very soft so it&#8217;s easy to glue the edges and make into an oval shape.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add oil for frying &amp; let oil turn hot.<\/li>\n<li class=\"instruction\">Place the stuffed plantains in oil &amp; deep fry till golden brown in color.<\/li>\n<li class=\"instruction\">Transfer to a plate.<\/li>\n<li class=\"instruction\">Enjoy this delicious Unnakaya or stuffed plantains along with the sweet coconut-egg filling in it.<\/li>\n<li class=\"instruction\">The filling by itself tastes delicious, any leftover filling can be topped over the Unnakaya.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">[b]For hardcore veggies[\/b]: You could make the stuffing without the eggs, it tastes yummy.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s crunchy on the outside, soft and sweet on the inside, and utterly irresistible&#8230; If you were to ask me what my all-time favourite Kerala snack is, there would be no hesitation in my answer: it&#8217;s Unnakaya. This iconic snack is a staple in my family and holds a special place in the hearts of &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,345,725,306,472,500,25,361,30],"tags":[1039,993],"class_list":["post-76","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-cashew-nuts","category-dairy-free","category-family-recipes","category-gluten-free","category-malabar-cuisine","category-plantain","category-raisin","category-video","tag-malabar-cuisine","tag-plantain","course-appetiser","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=76"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":33019,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/76\/revisions\/33019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7175"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}