Diyabath: Difference between revisions
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[[Image:Diyabath traditional Sri Lanka's indigenous breakfast .JPG|thumb|333px|Diyabath]] |
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'''Diyabath''' is a traditional [[Sri Lanka]]n indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle. |
'''Diyabath''' is a traditional [[Sri Lanka]]n indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle. |
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[[Category:Cold soups]] |
[[Category:Cold soups]] |
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{{SriLanka-food-stub}} |
{{SriLanka-food-stub}} |
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Revision as of 20:16, 31 October 2010
Diyabath is a traditional Sri Lankan indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle.
It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili.[citation needed]
With a low glycaemic index and an anti-inflammatory effect, it also provides а probiotic effect similar to that of curd. It gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers.[citation needed]
External links
- Report Fourth International Conference on Fermented Foods, Health Status and Social Well-being
- Newsletter SASNET Fermented Foods
- Let justice be meted out to Rohana Wijeweera (Search for "Diya bath")
See also
.jpg){kind=small} | This Sri Lankan food-related article is a stub. You can help Wikipedia by expanding it. |