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 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.

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