Snacks and Sweets

Hedhikaa: The Art of Short Eats

In the Maldives, the space between meals is filled with hedhikaa — a broad category of savoury and sweet snacks that are as central to daily life as the main meals themselves. Hedhikaa are closely tied to the Maldivian tea culture: a cup of strong, sweet black tea almost always comes with a plate of short eats on the side. Teahouses (hotaa) across the islands display trays of freshly made hedhikaa throughout the day, and choosing your selection is one of the small pleasures of island life.

Most hedhikaa are deep-fried, intensely flavoured, and designed to be eaten in a few bites. They are made at home, sold at teahouses and street stalls, and prepared in large quantities for celebrations, religious festivals, and community gatherings.

Popular Savoury Snacks

Bajiya

The Maldivian version of the samosa, though with its own character. Bajiya are crescent-shaped pastries filled with a mixture of smoked tuna, grated coconut, onion, curry leaves, and chili, then sealed and deep-fried until golden and crisp. The filling is intensely savoury and slightly spicy, and the pastry shell shatters pleasantly when you bite into it. Bajiya are arguably the most popular single snack in the Maldives.

Gulha

Small, round dumplings made from a dough of rice flour or wheat flour, stuffed with a filling of smoked tuna, coconut, onion, and spices, then deep-fried. Gulha are denser and chewier than bajiya, with a satisfying bite. They are a teatime staple and appear at almost every teahouse counter.

Bis Keemiya

Thin pastry triangles — similar to spring rolls or samosas — filled with a mix of cabbage, hard-boiled egg, onion, and sometimes tuna. The pastry is delicate and crispy, and the filling is mild compared to the more intensely flavoured bajiya. Bis keemiya are light, moreish, and often the first snack to disappear from the plate. See more in our popular dishes guide.

Kulhi Boakibaa

A baked fish cake made from smoked tuna, grated coconut, cooked rice, onion, and spices, pressed into a dish and baked until firm with a golden crust. It is dense, savoury, and filling — more of a substantial snack than a quick bite. Kulhi boakibaa is especially popular at celebrations and is often cut into diamond-shaped pieces for serving.

Masroshi

Roshi flatbread stuffed with a spiced tuna-and-coconut filling, folded over, and cooked on a flat griddle. Think of it as a Maldivian stuffed flatbread or tuna quesadilla. Masroshi is a favourite for packed lunches and quick meals and bridges the line between snack and light meal.

Kavaabu

Spiced fish-and-lentil fritters — small, round, and deep-fried, with a crispy exterior and a soft, flavourful interior. The mixture typically includes tuna, cooked lentils, onion, curry leaves, and chili. Kavaabu are crunchy, satisfying, and perfect with tea.

Sweets and Desserts

Maldivian sweets tend to be based on coconut, rice flour, and sugar, often scented with cardamom or rose water. They are simpler than the elaborate dessert traditions of South Asia but have their own charm.

Bondi

Small, round sweets made from a mixture of grated coconut, sugar, and rice flour, sometimes flavoured with cardamom and tinted with food colouring. Bondi are rolled into balls and have a dense, chewy, fudge-like texture. They are a staple at Eid celebrations, weddings, and other festive occasions, and bags of bondi are often exchanged as gifts between families.

Saagu Bondibai

A sweet sago (tapioca) pudding made with coconut milk, sugar, and cardamom, sometimes with a drizzle of rose water. It is served chilled and has a creamy, slightly gelatinous texture. Saagu bondibai is one of the most widely loved Maldivian desserts and appears at celebrations large and small.

Boakibaa (Sweet Version)

While kulhi boakibaa is savoury, the sweet version — simply called boakibaa — is a dense, baked cake made from grated coconut, sugar, and rice flour. It is rich, sweet, and coconutty, with a texture somewhere between a macaroon and a brownie. Boakibaa is sliced into pieces and served at tea or as a dessert.

Dhonkeyo Kajuru

Banana fritters — ripe bananas coated in a rice-flour batter and deep-fried until golden. Simple, sweet, and delicious, especially when made with the small, intensely flavoured Maldivian bananas.

When and Where to Find Them

Hedhikaa are available throughout the day at teahouses on every inhabited island. The busiest time is mid-afternoon, when the Maldivian equivalent of teatime draws people to the hotaa for a cup of sai and a selection of short eats. Sweets like bondi and boakibaa are most abundant during Ramadan (when they appear at iftar gatherings to break the fast), Eid celebrations, and weddings.

In Malé, street-side cafes and bakeries sell hedhikaa throughout the day. On local islands like Maafushi, guesthouses sometimes offer platters of short eats as an afternoon snack for guests. Resorts may include a selection on their Maldivian-themed menus.

For visitors, sampling hedhikaa at a local teahouse is one of the best ways to experience authentic island culture. Sit down, order a tea, point at what looks good, and enjoy — the etiquette is relaxed and welcoming.