You may have came across meetha soda on the grocery store shelves when looking for baking supplies. Maybe an Indian cuisine you wish to try has it among the ingredients. You may be wondering what meetha soda is. Is it similar to baking soda?
In a nutshell, there is no discernible difference between meetha soda and baking soda.
What Is Meetha Soda?
While meetha soda and baking soda seem to be unrelated, they are the same. The chemical term for meetha soda is sodium bicarbonate (NaHCO3), which is also another name for baking soda. Sodium bicarbonate is sometimes known as cooking soda or bicarbonate of soda, although the two most frequent names are meetha and baking soda.
Thus, you don’t have to worry about substituting meetha soda for baking soda. They both do the same action.
To be more specific, sodium bicarbonate is a chemical formed by the reaction of carbonic acid with sodium. It has the appearance of a fine, white powder and is used in baking, as a pH buffer, and in cleaning products.
What is the Difference Between Baking Soda and Meetha Soda?
Hindi. Bitter is the Urdu term for Khaara. In Urdu or Hindi, meetha soda signifies baking soda. Meetha is a pleasant word. You may have also heard of Khaara soda, which is Urdu for baking powder.
What is The Use of Meetha Soda?
Since meetha soda is just baking soda, it may be used to make a variety of fast breads, pastries, and fried dishes. Batters made with meetha soda will not hold their form for long, indicating that baking soda cannot be used in place of yeast. You also don’t have to wait for meetha soda batters to rise. When a batter is heated enough, the gas bubbles inside the baking soda expand.
Surprisingly, the leavening time with baking soda is so quick that it can be seen in real time.
These are some baking soda-required recipes:
- Meetha Pua (fried dough)
- Beeta-Meetha Gulab Samosa
- Palak Pakora
- Eggless Cake
- Cloud Bread
- Irish Soda Bread
- Soda Crackers
How Does Baking Soda Work?
Baking soda is alkaline, which means it creates carbon dioxide when coupled with anything acidic, such as khaara soda, yogurt, or lemon juice (CO2). The small CO2 bubbles help the cake or bread mixture to expand and rise.
Baking soda does not necessarily need to be combined with an acid to be effective. Heat exposure may also result in the production of carbon dioxide. About 80°C, the reaction will commence (176F).
Is baking soda the same as metha soda? Yes. Can they be used interchangeably in recipes? You very definitely can. If the shop is entirely out of baking soda, use meetha soda instead. Your breads and pastries will be delicious either way!