Name: Unnakaya | Scrambled Egg Stuffed Banana Fritter
Prep time: 30 min
Total time: 30 min
Ingredients: 4 Ripe banana; 2 Eggs; 3/4 cup Sugar; 1 Cardamom; Oil (as required); 1 tbsp Raw rice flour

Unnakaya is an authentic and tasty malabar snack. The sweet snack is also termed Unnakai, Kai Ada, Unnaka and Kai Porichathu. This is Scrambled Egg Stuffed Banana Fritter, a very popular ifthar dish too. Unnakaya has its origins in the Malabar region of Kerala and is a very popular snack enjoyed during festive occasions. There are many types of filling for unnakaya, here I use scrambled egg. The bananas used for the sweet snack is Nendram Pazham. These varieties of bananas are large, long and even firm when fully ripe. Choose bananas’ which are ripe but not too much. I regularly enjoy Unnakaya as my favorite tea time snack. Now I regularly prepare the snack at my home and enjoy with my family. I love my kids enjoying the sweet snack that is healthy and wholesome too. I keep my family away from all junk dishes that will eventually do harm to their body. This is double nutrition, both from bananas as well as eggs.

While preparing Unnakaya add a tablespoon of rice powder to the mashed banana dough if it is too smooth. Also you can keep the banana dough in the refrigerator for a few minutes for firmness. You can cut down usage of sugar if bananas are too sweet. Fry the Unnakaya in hot oil till it is uniformly fried to a golden brown color. These Scrambled Egg Stuffed Banana Fritters are spindle shaped in appearance made chiefly of plantains, that is steamed and mashed. The beauty of Unnakaya lies in making the most out of easily available simple ingredients. The crispy outer exterior acts a shield to the sugary egg mixture inside. The sweet snack literally melts in your mouth at the first bite itself. You can discover a well detailed Unnakaya recipe here.

Unnakaya | Scrambled Egg Stuffed Banana Fritter

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

4 Ripe banana
2 Eggs
3/4 cup Sugar
1 Cardamom
Oil as required
1 tbsp Raw rice flour

Instructions

Cook the bananas in a cooker without removing its skin for 1 whistle.
Whisk two eggs with sugar.
Heat little ghee in a pan and scramble the eggs in it for 4-5 minutes.
When the bananas are cooked, remove the skin.
Mash it with a spoon to a fine paste. If it is too smooth to handle with your hand, add 1 tbsp rice powder into it and mix well.
Make small balls out of it.
Flatten the balls with your hand and put a small portion of the egg filling in its middle.
Now cover the banana dough, seal the edges and roll it.
Deep fry it in hot oil until both sides are golden brown in colour.
Drain in a paper towel and serve with a hot cup of tea.