Books available on Amazon
Manna of the 21st Century: Parsi Cuisine
Paperback
https://www.amazon.com/dp/1090868391
Hardcover
https://www.amazon.com/dp/B0962FML7W
Indian Parsi Kitchen
https://www.amazon.com/dp/1535410132
Celebrations: Celebrating Zoroastrian Festivals and Traditions
https://www.amazon.com/dp/152381845X
Dhansak: Parsi Cuisine
https://amzn.to/4d92fuv
Quinee Patel
Apr 4, 2020, 3:33 pmRita, 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?
Rita
Apr 4, 2020, 10:17 amTake 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.
Rita
Sandhra – ParsiCuisine.com
Feb 2, 2021, 12:11 pm[…] fermented coconut milk recipe – http://www.parsicuisine.com/homemade-toddy/ […]
Edward Quadros
Feb 2, 2021, 8:08 amThe type of yeast is critical to getting toddy flavor. Bread yeast will perish at much lower alcohol content. Try wine yeast which can tolerate up to 16% alcohol. Some beer yeast may also work.
Rita Jamshed Kapadia
Feb 2, 2021, 10:32 amSounds good. Thanks Edward.
Rita