Baking Soda in Indian Cooking: Uses, Substitutes, and Kitchen Tricks
When you think of baking soda, a white powder that reacts with acid to create lift in baked goods. Also known as sodium bicarbonate, it's the quiet hero behind fluffy idlis, tender chicken curries, and crisp dosas. Most people only know it from cookies or cakes, but in Indian kitchens, it’s used far beyond sweets. It’s in your dal, your batter, even your meat marinades—and it’s not just for rising.
Want softer paneer? A pinch of baking soda in the milk while boiling helps it set faster and keeps it tender. Cooking tough lentils? A tiny bit speeds up softening without turning them to mush. Making dosa batter without fermentation? Baking soda gives that quick lift when time’s short. It’s not magic—it’s chemistry. And it works because it neutralizes acidity and breaks down proteins. You don’t need a bakery oven to use it right; just a pot, a spoon, and the right amount. Too much? You’ll taste it—bitter, metallic, and wrong. Too little? Your batter stays dense, your meat stays chewy.
It’s also a common substitute for yeast or sourdough in quick recipes. If your idli batter didn’t ferment, baking soda can rescue it. If your chutney is too tangy, a pinch balances it. And yes, it’s used in some traditional sweet recipes like jalebi to get that crisp texture. But here’s the catch: it doesn’t work alone. It needs acid—yogurt, lemon juice, tamarind—to activate. That’s why recipes often pair it with curd or vinegar. Store-bought paneer too hard? Soak it in water with a pinch of baking soda for 10 minutes. It’s not a replacement for good technique, but it’s a reliable tool when you’re short on time or ingredients.
Don’t confuse it with baking powder. One’s pure sodium bicarbonate; the other’s baking soda plus acid and starch. You can’t swap them 1:1. And if you’re avoiding sodium? Skip it. But if you want restaurant-style results at home, this little white powder is worth learning. Below, you’ll find real stories from Indian kitchens—how people use baking soda to fix common cooking problems, when to skip it, and what happens when you get it wrong. No fluff. Just what works.
