Toddy

Taari, Toddy for Summer

Perfect weather for Taari! by Mark Manuel That’s a Palmyra tree with a Toddy pot. In the kind of hot, humid weather Mumbai is enduring, …

Appetizer Beverages & Drinks Bhakhra / Bhakra Biscuits Bread Cake Caraway Cookbooks Dessert Donut Recipes Review Snack Spices Toddy

Bhakhra (Fried Cakes)

https://parsicuisine.com/bhakhra/

Beverages & Drinks Dessert Egg Free Ghee Gluten Free Grains Rice, Dal and other Lentils Oils and Fats Recipes Rice Toddy Vegetarian Vividh Vani by Meherbai Jamshedji Wadia

Sandhra

Parsi Sandhra – An ancient delicacy. Sandhra are fluffy white pancake like delicacy. They are made from rice flour that is kept to rise. You got to make them to know the taste of bygone days!

Recipes Toddy

Batervo

One of the rarest dishes still calling for taari or toddy it is the Gujarati Parsi taari-no-batervo, a slow-cooked mutton stew made with reduced toddy. By Kurush …

Beverages & Drinks Coconut Toddy

Homemade Toddy

Recipe by category

6 responses to “Homemade Toddy”

Quinee Patel

April 27, 2020

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?

Rita

April 28, 2020

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.

Rita

Sandhra – ParsiCuisine.com

February 26, 2021

[…] fermented coconut milk recipe – https://parsicuisine.com/homemade-toddy/ […]

Edward Quadros

February 28, 2021

The 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

February 28, 2021

Sounds good. Thanks Edward.
Rita

Batervo – Parsi Cuisine

June 20, 2025

[…] of the rarest dishes still calling for taari or toddy it is the Gujarati Parsi taari-no-batervo, a slow-cooked mutton stew made with reduced […]

6 responses to “Homemade Toddy”

Quinee Patel

April 27, 2020

Rita

April 28, 2020

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.

Rita

Sandhra – ParsiCuisine.com

February 26, 2021

[…] fermented coconut milk recipe – https://parsicuisine.com/homemade-toddy/ […]

Edward Quadros

February 28, 2021

The 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

February 28, 2021

Sounds good. Thanks Edward.
Rita

Batervo – Parsi Cuisine

June 20, 2025

[…] of the rarest dishes still calling for taari or toddy it is the Gujarati Parsi taari-no-batervo, a slow-cooked mutton stew made with reduced […]

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Desserts: Sweet and Savory Desserts, Breakfast and Snack recipes are featured in this volume. Parsi Customs, Traditions and historical background is given wherever appropriate.

Vividh Vani. (Volume 1): In Gujarati Language. Volume 1. by Meherbai Jamshedji Nusserwanji Wadia

Taari, Toddy for Summer

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Bhakhra (Fried Cakes)

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Sandhra

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Homemade Toddy

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Toddy

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