Diyabath

Diyabath is a traditional Sri Lankan breakfast dish, now less common due to our hectic modern lifestyles. Essentially a cold soup, Diyabath is made by fermenting rice overnight. The next morning, it is mixed with coconut milk, onion, garlic, and raw chili.

This dish is not just delicious but also brimming with health benefits. It has a low glycemic index, meaning it won’t cause a spike in blood sugar levels. Furthermore, Diyabath is anti-inflammatory and serves as a natural probiotic, similar to yogurt. Even a small serving can keep you feeling full, and it’s gentle on the stomach, making it an excellent choice for those with gastric ulcers.

In southern India, a similar dish exists known as "Palan Kanji" or Old Porridge. Although it is prepared slightly differently—often omitting coconut milk due to its higher cost—some variations include a unique twist. They burn a piece of dried fish using a wood stove to impart a distinct flavor to the rice.

While Diyabath might not be as popular as it once was, its health benefits and rich flavors make it a dish worth revisiting.