Homemade Toddy

By ParsiCuisine.com 5 comments

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.

by Colin Silveira‎

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.


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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?


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.


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 am

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

Feb 2, 2021, 10:32 am

Sounds good. Thanks Edward.

Ask Rita