Conversation

There’s a bunch of Indian recipes that call for a pinch of baking soda plus lemon (to activate) just before steaming it deep frying or baking. I never get it quite right so things are never as puffy/airy as others seem to get them 😐
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It’s an alt leavening thing. I guess the cooking and C02 release have to happen together. The tolerance is within minutes, since the whole cooking step is 3-10 minutes unlike baking. Too much soda though and you get a soapy taste.
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Replying to
Interesting. My mom used to keep everything ready incl water boiling, mold oiled etc. Then just before pouring the dough she would add a pinch of Eno that generated a fizz & mix, pour & then steam. She always insisted that timing was critical for fluffiness
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