Healthy porridge known as Diyabath is a traditional Sri-Lankan indigenous breakfast item, a cold soup. It is made from rice left overnight to ferment and then mixed with coconut milk, onion and raw chilli. This is healthy and Ayurveda soup that cure gastritis.
With a low glycaemic index and an anti-inflammatory effect, it also provides а pro-biotic effect similar to that of curd. It gives you a soothing effect on gastric ulcers. This dish is called "Palan Kanji" (Old Porridge) in southern India. It is prepared a little differently from
Sri-Lanka.
Ingredients
1 cup cooked rice (preferably white rice) 1.5 cups water 1 to 2 cups of thick coconut milk 1/4 red shallots thinly sliced 2 tablespoon lime juice 1 teaspoon grated Maldive fish 1-2 dries red chillies roasted and broken in to pieces or
1-2 finely chopped green chilli if you prefer it spicy
Method
Add the water to the rice and soak it overnight (If you want a cool porridge you can keep the rice in the fridge). In the morning mix the all the ingredients with the rice and add salt to taste. Green chillies can be used instead of dry red chillies. You can adjust the ingredients and thickness of the coconut milk used according to your preference. This soup is serve cold. you can heat it a bit if you prefer it to be eaten warm.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
Comments