Can baking soda and baking powder be interchanged in recipes?

by Sanjeev Kapoor

Baking soda and baking powder are different in their compositions and cannot be interchanged in a recipe. Baking powder is made with baking soda with an acidic base so it reacts more. In fact in cakes which do not use eggs for leavening we make use of both baking soda and baking powder. Recipes such as dhokla which need baking soda do not do well if you use baking powder. Baking powder causes more aeration than needed, resulting in a texture that cannot hold itself and hence the dhokla turns out heavy and dense instead of light and fluffy. Same is the case in cakes that use eggs. They rise better with baking powder than with baking soda. Some people like to boil pulses like chana and rajma with a pinch of baking soda. It is better to use baking soda as baking powder will turn them into a mashed substance! 

Baking soda incidentally is a good cleaning agent in the kitchen! Baking powder has no such quality…. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.