In this post I will explain How to Make Toddy from Coconut Water
Sanna’s with Pork.. Or Appam with Pork
A delicious evergreen Mangalorean food for any functions or festivals. Sanna’s are nothing but soft light Idlis made from toddy.
In Konkani toddy is called sur and in Kannada Kallu.
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. Neera is non-alcoholic and considered to be healthy. The neera gets fermented after some time and turns sour.
About 10-20 years back toddy was available easily and the quality was also good. But now it’s quite difficult to source.
Way back then, when the toddy is brought early morning, we used to drink little..you know just to taste…Off course toddy (neera – which was not yet fermented) used to taste great!
Toddy / Sur is mainly used as a natural agent to ferment the batter. Which in turns makes the Idlis or appams super soft and tastes much better than the idlis made from yeast.
Some time back I came to know How to make toddy from coconut water. I tried it and it came out really good.
How to Make Toddy from Coconut Water
Either we can make the toddy at home using coconut water collected. or from the tender coconut water.
It’s easy and super simple to prepare. You need just coconut water, little sugar and yeast. You can store it for a few days in the refrigerator. But ensure not to close the cap tightly as it releases gas that may break the container.
Now definitely you dont have to miss your favorite sannas, appams. It’s easy to make and all the ingredients are easily available.
Hope you liked the post. Any queries please leave a comment in the section at the bottom of the page.
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How to Make Toddy from Coconut WaterCourse: BeveragesCuisine: MangaloreanDifficulty: Easy
Toddy is an alcoholic drink got from palm or coconut tree. In Mangalore, Goa and Kerala Toddy is also used to make (Sannas)-Idlis and Appam. Here is a step by step guide about How to Make Toddy from Coconut Water at home.
500 ml coconut water or tender coconut water
2 tbsp sugar
1/2 tsp yeast
1/2 cup lukewarm water
- take 1/2 cup of lukewarm water add, 1/2 tsp yeast and 2 tbsp of sugar. Mix it well and keep this mixture aside covered for 10 minutes.
- Take a large clean dry jar. Add 500 ml of coconut water.
- Add yeast sugar mixture.
- Now cover the jar with a muslin cloth and leave it to ferment for about 24 hours.
- After 24 hrs open the jar, you’ll get the lovely aroma of the toddy. Using a fine sieve filter the toddy.
- Enjoy the toddy, make sannas, appams…
Thank you Rovina for the innovative recipe of making Toddy at home during lockdown. Will try it for sure.
My toddy wasn’t strong. Do you know how to make stronger toddy so that there more fluff and more toddy aroma in the sannas. Thank you Rovena.
Leaving it to ferment longer, until bubbles cease to form is likely to increase alcohol content.
Will certainly try your toddy recipe. I have a few questions please. Does the jar need to be opaque or can it be a clear glass jar? Can I use regular coconut water one can buy from a supermarket that come in tetrapacks? Does one store the jar at room temperature, in a fridge or in a warm place?
I look forward to your answers.
Thanks for sharing your recipe,
fermentation should be done at room temp or in a warm place, after 24 hrs, you can put it in the refrigeartor, depending how you like to consume it