Baking Soda vs Baking Powder: Pakoras, Naan and the Acidity Risk (Video)

Transcript

Soft Naan, No Soap

A tiny pinch of baking soda can be the line between fluffy naan and a strange yellow, soapy bite. It’s a small detail that changes everything.

At a Glance

Meetha soda is pure sodium bicarbonate, so it needs an acid like dahi, lemon or tamarind to work. Baking powder already has a dry acid mixed in, so it reacts with water and heat. Soda is about three to four times stronger than powder, and for pakoras you usually only need a pinch, if any.

Difference Overview

When soda meets an acid and moisture it fizzes and lifts the batter. Without acid it leaves a bitter, soapy taste and a yellow hue. Baking powder contains soda, a powdered acid and a little starch, so it gives bubbles both when wet and when heated. To test soda, stir a quarter teaspoon into two tablespoons of vinegar or lemon juice, you should hear a strong fizz right away. For powder, drop a teaspoon into a quarter cup of hot water; lively bubbles mean it’s still good.

Pakora Soda Amount

Pakoras don’t really need soda. A thick batter, hot oil and a bit of rice flour already make them crisp. If you add soda, they puff up a little but also soak up more oil and go soft faster. Use about one-eighth teaspoon for each cup of besan, never more than a quarter teaspoon, and add it just before frying because the gas escapes if the batter sits. Fry at around 170 to 175 degrees Celsius.

Naan Recipe

For six naan we use both soda and powder. The dahi supplies the acid for the soda, while the powder gives an extra lift. Too much soda or not enough dahi can leave a soapy taste and yellow spots. Mix two cups of maida with a teaspoon of baking powder, a quarter teaspoon of soda, a teaspoon of sugar and three-quarters teaspoon of salt. Stir in half a cup of room-temperature dahi and two tablespoons of oil, then gradually add warm milk or water until the dough is soft and slightly sticky. Let it rest for two hours in a warm spot; the flour relaxes and the dahi works its magic.

Pulse Soaking

A pinch of soda can speed up softening tough chickpeas, kidney beans or black-eyed peas by making the soaking water alkaline and breaking down the skins. The downside is that alkaline cooking can destroy some B vitamins, especially thiamine, and too much soda makes the beans mushy and soapy. Better first choices are fresher beans, longer soaking, or adding a teaspoon of salt to the water. If you do use soda, soak one cup of dry chickpeas in four cups of water with a quarter teaspoon of soda for eight to ten hours, then rinse well and cook in fresh water.

Historical Use

Baking soda arrived in Indian kitchens with bakeries and colonial trade, and it quickly spread into shortcuts for khameeri roti, pakoras and the old habit of adding a pinch of soda to water after a heavy meal. Traditional healers tended to rely on fennel, ajwain and asafoetida for heaviness, and many families still prefer those spices over soda.

Acidity Habit Risk

Sodium bicarbonate does neutralise stomach acid, which is why a splash of it in water can feel soothing. The problem is using it at home without a doctor’s guidance, guessing the amount and taking it repeatedly. Overuse can upset the body’s acid-salt balance, cause fluid retention, swelling and raise blood pressure. It’s especially risky for people with kidney disease, heart failure, high blood pressure, leg swelling, pregnancy, breastfeeding or those on low-salt diets.

Safety Reminder

Half a teaspoon of baking soda already contains a lot of sodium, more than many people should have in one go. Taking it often or in large amounts can upset the body’s acid-salt balance, cause fluid retention and swelling, and raise blood pressure. Do not use soda as an acidity remedy if you have kidney disease, heart failure, high blood pressure, leg swelling, are pregnant or breastfeeding, or are on a low-salt diet. Always check with a healthcare professional before making it a habit.

Takeaway

For the full details, read the post on thecareonline.com. Remember, this is home cooking advice, not medical guidance.