Homemade Toddy

By Rita Jamshed Kapadia 2 comments

Homemade Toddy

Activated 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 due to the colder climate.

by Colin Silveira‎
Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.



Apr 4, 2020, 10:17 am

Take 1 litre coconut water in a jar. Add 2.5 table spoons of sugar. Add 3 fourth tea spoon yeast. Mix properly. Cover with fabric where air penetrates. Leavev it for 24 hrs. Toddy is Ready.

The most important step is to stir the yeast in a little warm water with the sugar so that it is activated, then add this solution to the coconut water.

No particular brand of coconut water. Depends in the location and country you live.


Quinee Patel

Apr 4, 2020, 3:33 pm

Rita, when I was young, I lived in Karachi and the Bhakras there were made with Todi….loved them. Thanks for sharing this with us. How much yeast mix to the coconut water makes todi….please could you share the amount of yeast to the amount of coconut water….and….any preference to which brand of coconut water?