Nimani

Nimani is a traditional Sri Lankan dish, particularly popular in the island's southern coastal regions. It is a type of pancake or crepe made from rice flour and coconut milk, often seasoned with a pinch of salt. The batter is typically thin, allowing it to spread out and cook into a delicate, slightly crispy pancake.

The preparation of Nimani involves mixing rice flour with water or coconut milk to achieve a smooth, pourable consistency. Some variations might include a small amount of turmeric for color or a hint of sugar for a subtly sweet note. The batter is then poured onto a hot, greased pan, usually a flat griddle or a specialized clay pan known as a "kaha paththare," and cooked until golden brown on both sides.

Nimani is traditionally served as a breakfast item or a light snack. It is commonly accompanied by various accompaniments such as seeni sambol (a spicy onion relish), pol sambol (grated coconut relish), or fish curry. The versatility of Nimani allows it to be paired with both sweet and savory dishes. Its simple ingredients and preparation have made it a staple in many Sri Lankan households, reflecting the country's reliance on rice and coconut in its cuisine. It is often enjoyed with a cup of hot tea.