Aveli | Lonumedhu



We received so many requests for this recipe within the last few weeks so finally here it is. You definitely should adjust the sugar to your liking, and someone told us that Aveli turns out really nice when made with ripe maalhoskeyo, so you can give that a go too. We made ours with normal grated coconut, but some do use gabulhi too.

Serves: 2-3


  • 2 ½ cups aveli
  • 5 ripe bananas
  • ½ cup sugar (or to taste)
  • 2/3 cup grated coconut


  1. Heat up a pan, and once it’s well heated, add the aveli and dry roast it on medium heat until the aveli takes on a light golden colour. There’s going to be a nice smell too. When the aveli turns golden, remove from the pan and set aside so that it can cool down a bit.
  2. Peel the bananas, put them in a bowl, add the sugar, and using your fingers mash them together until well combined and there are no overly large banana chunks. 
  3. Then add the grated coconut to the banana sugar mixture and mix well again.
  4. Finally add the aveli and mix. When you mix in the aveli try to do it lightly so that the mixture can retain some of the aveli crunch. To serve, you can make balls fromt the mixture by lightly rolling them using your palms or you can just serve it in a bowl.




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