Baking Soda Substitute: What Works Best in Indian Cooking

When a recipe calls for baking soda, a leavening agent that helps dough rise by reacting with acid and moisture. Also known as sodium bicarbonate, it’s the secret behind fluffy idlis, soft rotis, and airy bhaturas. But what if you’re out? You don’t need to run to the store—common kitchen items can replace it, if you know how to use them right.

One of the most reliable baking powder, a pre-mixed leavening agent containing baking soda and an acid. Also known as double-acting baking powder, it’s what most Indian bakers reach for when they want consistent rise without extra steps. But if you only have baking powder and need baking soda, use three times the amount—though that can add a salty taste. Better yet, make your own substitute with cream of tartar, a natural acid derived from wine production. Mix one part cream of tartar with two parts baking soda, and you’ve got instant baking powder. This combo works perfectly in recipes like kheer cake or sweet dumplings where timing matters.

For traditional Indian recipes that already include acid—like yogurt in dosa batter, lemon juice in paneer, or curd in vada—vinegar or lemon juice can activate any remaining baking soda. A teaspoon of lemon juice or white vinegar can replace the acid side of the reaction, letting you use less baking soda or even skip it if you’re adjusting for taste. Many grandmothers in South India do this without even thinking: they add a splash of lemon to milk before boiling it for sweets, not just for flavor, but to help the mixture set properly. That’s chemistry in action, passed down through generations.

Don’t confuse baking soda with baking powder. They’re not interchangeable without adjustment. Baking soda needs acid to work. Baking powder already has it built in. If your batter isn’t rising, it’s not always about the amount—it’s about the balance. Too much baking soda leaves a bitter aftertaste, especially in delicate sweets like gulab jamun. Too little, and your jalebi stays flat. The right substitute isn’t just about copying the ingredient—it’s about understanding why it’s there in the first place.

Look at your recipe. Is there yogurt? Buttermilk? Tamarind? Citrus? These are your hidden leavening partners. You can often reduce or eliminate baking soda if you’ve got enough acid already. That’s why some South Indian households never use baking soda in idli batter—they rely on long fermentation instead. It’s slower, yes, but it’s cleaner, tastier, and better for digestion. The same logic applies to making soft rotis: a pinch of baking soda helps, but warm water and proper kneading do most of the work.

So when you’re out of baking soda, don’t panic. Check your pantry. You’ve probably got the tools already. Whether it’s vinegar in your spice rack, lemon juice from yesterday’s chutney, or cream of tartar tucked behind the sugar, there’s a fix. It’s not about perfection—it’s about knowing what works in your kitchen, with what you have. Below, you’ll find real recipes and fixes from home cooks who’ve been there—no theory, just results.