This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please help to improve this article by introducing more precise citations. (February 2013) (Learn how and when to remove this template message)
Diyabath traditional Sri Lanka’s indigenous breakfast.JPG
Alternative namesBath kenda / lunu kenda
Place of originSri Lanka
Region or stateIsland wide
Created byMostly by sinhala village mothers but tamils also.
Serving temperatureCold
Main ingredientsRice, coconut milk, onions, garlic, raw chili Or black pepper
VariationsCoconut milk added or water added .
Other informationDiyabath is also a ayurvedic dietery treatment for 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 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]

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