Baking Powder & Soda

Bicarbonate of soda, also called baking soda or meetha soda, is an alkali that releases gas when it meets an acid such as yoghurt, buttermilk or lemon. Baking powder is bicarbonate already mixed with a dry acid and starch, so it only needs moisture and heat. Citric acid, nimbu ka phool or limbu phool, is a sour crystal used for tartness and to trigger soda. All three live in our baking collection.

Baking powder raises sponges, muffins, scones and chocolate cakes made with cocoa powder. Bicarbonate gives bhature, naan and kulcha their puff, makes pakora and bhaji batter crisp, softens chickpeas and rajma as they soak, and gives Sri Lankan love cake and gingerbread their rise. A mix of citric acid and soda makes Gujarati dhokla and khaman spring up in the steamer, and citric acid alone sharpens sherbets, jams and homemade paneer.

A pinch of bicarbonate per cup of batter is usually enough, and too much leaves a soapy taste. Add soda to batters just before cooking, because the reaction starts as soon as it is wet. For bread that needs a long rise, turn to yeast instead, and store these powders in their closed tubs away from steam.