Diyabath

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.^{[citation needed]}

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.^{[citation needed]}

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")

See also

• Dal bhat
• Okroshka
• Cuisine of Sri Lanka

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