Diyabath

Diyabath
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.
Cookbook: Diyabath  Media: Diyabath

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.

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.

See also


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.