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.

Diyabath is a cold soup, traditionally consumed by the indigenous people of Sri Lanka as a breakfast item. It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili. It is not consumed regularly due to changing lifestyle.

With a low glycaemic index and an anti-inflammatory effect, it also provides a probiotic effect similar to that of curd. It gives a feeling of satiety even with a small portion, while having a 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 more expensive in India. Mostly, they burn a piece of dried fish using fire (from a firewood stove) to have this rice.^{[citation needed]}

See also

• Dal bhat
• Okroshka
• Cuisine of Sri Lanka

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")

This Sri Lankan food-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This page was last edited on 17 January 2023, at 18:22