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| Alternative names | Bath kenda Lunu kenda Palan kanji |
|---|---|
| Type | Soup |
| Course | Breakfast |
| Place of origin | Sri Lanka |
| Region or state | Island wide |
| Created by | Mostly by Sinhala villagers but Tamil 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 ofSri Lanka as a breakfast item. It is made fromrice left overnight to ferment and then mixed withcoconut 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 addcoconut 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]
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