Diyabath
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
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| Alternative names | Bath kenda / lunu kenda |
|---|---|
| Type | Soup |
| Course | Breakfast |
| Place of origin | Sri Lanka |
| Region or state | Island wide |
| Created by | Mostly by sinhala village mothers but tamils also. |
| Serving temperature | Cold |
| Main ingredients | Rice, coconut milk, onions, garlic, raw chili Or black pepper |
| Variations | Coconut milk added or water added . |
| Other information | Diyabath is also a ayurvedic dietery treatment for gastritis.it should be taken early in the morning without taking a bed tea. |
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]
This dish is called "Palan Kanji" (Old Porridge) in southern India. It is prepared a little differently from in Sri Lanka. Most Indian people do not add coconut milk since coconut is bit expensive in India. Mostly they burn a piece of dried fish using fire (from a firewood stove) to have this rice.
See also
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")
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