|Alternative names||Bath kenda / lunu kenda|
|Place of origin||Sri Lanka|
|Region or state||Island wide|
|Created by||Mostly by sinhala village mothers but tamils also.|
|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.
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.
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.
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