When you think of baking soda, a leavening agent that reacts with acid to create air bubbles in batter. Also known as sodium bicarbonate, it's not just for cakes—it's a quiet hero in Indian kitchens, especially when making dosa batter or idli batter. Unlike yeast, which needs time and warmth to work, baking soda kicks in fast, giving you lift when fermentation falls short or you're in a hurry.
But here’s the thing: baking soda doesn’t replace fermentation—it supports it. In traditional recipes, urad dal and rice soak and ferment overnight, naturally producing gas that makes the batter airy. Baking soda steps in when that process is slow, incomplete, or when you need a boost. Too much? You’ll taste bitterness. Too little? Your dosa stays flat. The sweet spot is usually a quarter to half a teaspoon per cup of batter, added right before cooking. It’s not magic—it’s chemistry. And it only works if your batter is already fermented enough to have some acidity to react with. That’s why adding it to unfermented batter does nothing but make it salty and weird.
Indian cooks don’t use baking soda randomly. It’s tied to climate, time, and tradition. In colder regions, where fermentation takes longer, a pinch of baking soda helps get the job done. In humid south Indian homes, where batter ferments fast, it’s often skipped. The posts below show real kitchen fixes—how much to use, when to skip it, and why some recipes call for it while others don’t. You’ll also see how it compares to other leavening tricks, like using yogurt or buttermilk, and why some people swear by fenugreek seeds instead. This isn’t about cutting corners. It’s about understanding how your batter behaves, and using baking soda wisely when it actually helps.
Below, you’ll find practical guides from real home cooks who’ve cracked the code on fluffy dosas, soft idlis, and batter that rises just right—without the bitterness or the guesswork. No fluff. Just what works, when, and why.
Apr, 7 2025, 0 Comments
Ever wondered why your mom or grandma adds baking soda to dosa batter? It’s not just a random trick. Baking soda plays a significant role in making your dosas come out just right—crispy and airy. This article dives into why baking soda is a game-changer in dosa recipes, how it interacts with the fermentation process, and neat tips for perfecting your batter.
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Feb, 3 2025, 0 Comments
Achieving the perfect dosa batter involves choosing the right leavening agent. Whether you prefer using baking soda or yeast, each has its benefits and nuances. This article delves into how these two ingredients impact dosa texture, flavor, and preparation time, providing tips and interesting facts along the way. Whether you're a seasoned cook or a newcomer to South Indian cuisine, understanding these options will guide you toward making delicious dosas.
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