the name is funny to have it for a food item but don't worry it is superb taste.
unnakkaya means a pod of cotton which we use in to make bed and pillows. the name could have been used because of the shape.
i think everyone should try this at least once. i never tried to do it as i thought its too complicated and never come out good. but two days before i took the chance. well i got the banana required ripe. here is how i made it.
Ingredients
medium ripe indian banana - 5 nos
oil for frying
filling mixture
egg - 2 nos
sugar - as required
cardamom powder - a pinch
ghee - as required
optional
raisins
cashewnuts
scrapped coconut instead of egg
i took around 5 banana medium ripe. boil it whole without cutting. drain the water and take out the banana when the outer skin opens. do not over cook and water should not be absorbed - this is the main point .
now remove the outer skin and keep it to cool down. don't keep it for hours it will harden. run down a knife through the middle and remove the black seeds and thread inside. cut it into pieces so that you can grind it to make a dough. if there are banana pieces in the ground mixture you can take it out and keep it aside, later put all small pieces together and grind again. do not add any water while grinding. this is very important because it will be sticky when u roll it.
now scramble egg with cardamom powder and sugar in a frying pan by adding little ghee. you can add fried raisins and cashew nuts if required not necessary. its still tasty without .
put some oil in your palms and make small balls of lemon size out of banana dough, flatten it in your palms to make a disk shape. add one spoon coconut-egg mixture in the middle of it . fold the edges, press lightly, now roll it in your hands to make cotton pod shape with pointed edges on both sides.
if the dough is loose you will find it difficult to roll, suggestion is keep it in the refrigerator for few minutes and try. if it is too loose add little (very little) rice powder to it (it will lose the softness).
after you finished with all the rolls . in a wok deep fry these rolls until golden brown color. remove from flame, cool it and yummy yummy have it.
actually it came out very well (soft) than i expected. normally we make this special item during fasting days of ramadan for iftaar.
unnakkaya means a pod of cotton which we use in to make bed and pillows. the name could have been used because of the shape.
i think everyone should try this at least once. i never tried to do it as i thought its too complicated and never come out good. but two days before i took the chance. well i got the banana required ripe. here is how i made it.
Ingredients
medium ripe indian banana - 5 nos
oil for frying
filling mixture
egg - 2 nos
sugar - as required
cardamom powder - a pinch
ghee - as required
optional
raisins
cashewnuts
scrapped coconut instead of egg
i took around 5 banana medium ripe. boil it whole without cutting. drain the water and take out the banana when the outer skin opens. do not over cook and water should not be absorbed - this is the main point .
now remove the outer skin and keep it to cool down. don't keep it for hours it will harden. run down a knife through the middle and remove the black seeds and thread inside. cut it into pieces so that you can grind it to make a dough. if there are banana pieces in the ground mixture you can take it out and keep it aside, later put all small pieces together and grind again. do not add any water while grinding. this is very important because it will be sticky when u roll it.
now scramble egg with cardamom powder and sugar in a frying pan by adding little ghee. you can add fried raisins and cashew nuts if required not necessary. its still tasty without .
put some oil in your palms and make small balls of lemon size out of banana dough, flatten it in your palms to make a disk shape. add one spoon coconut-egg mixture in the middle of it . fold the edges, press lightly, now roll it in your hands to make cotton pod shape with pointed edges on both sides.
if the dough is loose you will find it difficult to roll, suggestion is keep it in the refrigerator for few minutes and try. if it is too loose add little (very little) rice powder to it (it will lose the softness).
after you finished with all the rolls . in a wok deep fry these rolls until golden brown color. remove from flame, cool it and yummy yummy have it.
actually it came out very well (soft) than i expected. normally we make this special item during fasting days of ramadan for iftaar.
