Homemade Toddy

Homemade Toddy

Toddy is sap collected from the coconut or palm flower bud. Normally it is tapped in the morning. When it is freshly tapped it tastes sweet which is called Neera.

Used in making Sandhra, Bhakhra and many other parsi items. 

If toddy is not available, you can use one of the recipes below.

Toddy #1

500 ml coconut water or tender coconut water.

2 tbsp sugar.

1/2 tsp yeast.

1/2 cup lukewarm water.

Mix all and leave it overnight, next day, you will get a liquid that works like toddy.
Not the same but try it.

Homemade Toddy Recipe # 2

Activate a little yeast in warm water and sugar.

Add store bought coconut water and keep it in a warm dark place for four days.

Takes longer here (in Boston) due to the colder climate.

Note: Fermented coconut water is the water from green coconuts that have been fermented using a culture to inoculate the water with various yeasts and beneficial bacteria. It is made in a process similar to other fermented drinks such as Kombucha and kefir. Fermented coconut water is just teeming with beneficial microbes.

Toddy Recipe #3

Use “Khamir” that will be available in bakeries in Mumbai.