Kogusummana

Kogusummana is a traditional Sri Lankan dish, a type of savory pancake or crepe, typically made from rice flour and coconut milk. The batter is usually fermented overnight, which gives the kogusummana a characteristic slightly sour taste and a light, airy texture. This fermentation process is a key element in many Sri Lankan fermented foods and contributes to their unique flavor profile.

The preparation involves pouring a thin batter onto a hot, lightly oiled pan and cooking it until golden brown and slightly crispy around the edges. Kogusummana can be served plain or with a variety of accompaniments. Common pairings include spicy sambols, curries, or even a simple dhal. Its versatility allows it to be enjoyed as a breakfast item, a snack, or as part of a main meal.

While the basic recipe remains consistent, regional variations exist across Sri Lanka. Some recipes might include finely chopped onions, green chilies, or curry leaves in the batter for added flavor and aroma. The texture can also vary, with some kogusummana being softer and more cake-like, while others are thinner and crispier. It is a staple in many Sri Lankan households, appreciated for its simplicity, affordability, and delicious taste.