Diyabath

Contenu disponible uniquement en anglais

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 more expensive in India. Mostly they burn a piece of dried fish using fire (from a firewood stove) to have this rice.