Thursday, October 22, 2015



Banana / plantain (nenthrapazham) - 3 nos ( semi ripe)
Coconut grated                                 - 1 cup
Sugar                                                 - 4 tbsp
Cardamom powder                           - a pinch
All purpose flour (maida)                 - 2 tbsp ( for coating unnakkaaya)
Cashews and raisins                         - chopped, as required


  • Steam or boil banana ( do not cut) until the banana is well cooked and soft (do not over cook banana).
  • Remove the skin and mash it well without any lumps or grind it well without adding water (the same consistency of chappathi dough).
  • In a pan heat ghee and add cashews ,raisins and saute for few minutes.
  • Then add grated coconut along with sugar and cardamom powder and  then saute for few minutes.
  • Remove from fire and let it cool.
  • Now make a small lemon size ball from the banana dough and flatten it in your palm into a small round shape.
  • Keep 1 tbsp of the filling and cover the edges lightly and roll it in your palms.
  • Shape it like unnakkaaya( the shape as in the pic).
  • Coat it in the all purpose flour and fry in hot oil.
  • Keep turning the side and take off the flame when golden.
  • Drain the excess oil and serve hot...

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