Baking Powder in Indian Cooking: What It Does and Where It's Used

When you think of baking powder, a chemical leavening agent used to make batters rise. Also known as chemical leavener, it's the secret behind fluffy pancakes and light cakes—but in Indian kitchens, its role is more subtle and specific. Unlike yeast, which takes hours to ferment, baking powder works fast. It’s not traditional in most South Indian recipes, but it’s become a practical shortcut for people who want quick results without waiting for natural fermentation.

Take dosa batter, a fermented mix of rice and urad dal used to make crispy pancakes. Traditionally, this batter ferments overnight, relying on wild yeast and bacteria to create air pockets. But if your kitchen is cold, or you’re in a rush, a pinch of baking powder, a combination of sodium bicarbonate and an acid that reacts when mixed with liquid can help the batter puff up faster. It won’t give you the same tangy depth as real fermentation, but it’ll get you a decent dosa in under an hour. The same trick works for idli, steamed rice cakes that are soft, spongy, and a staple across South India. Some home cooks add a quarter teaspoon to their idli batter when fermentation falls short—especially in winter.

But here’s the catch: baking powder doesn’t replace fermentation. It masks it. If your batter smells sour or has bubbles rising to the top, that’s real fermentation at work—full of probiotics and complex flavor. Baking powder just gives you volume. That’s why most authentic recipes avoid it. Still, in modern kitchens, where time is tight, it’s a useful tool. You’ll find it in packaged idli mixes, in restaurants serving breakfast to busy office workers, and in homes where the weather won’t cooperate.

It’s also worth noting that baking powder isn’t used in every Indian baked or steamed dish. You won’t find it in roti, paratha, or even most sweets. Its use is mostly limited to fermented batters where speed matters. If you’re trying to make your dosa crispier or your idli fluffier, focus first on the rice-to-dal ratio, soaking time, and warmth during fermentation. Save baking powder for those days when the weather’s too cold or you forgot to soak the lentils.

Below, you’ll find real-world advice from people who’ve tried every trick—from overnight fermentation to last-minute baking powder fixes. Some swear by tradition. Others rely on science. Either way, you’ll learn what actually works in your kitchen, not just what’s written in old cookbooks.