Eno VS Baking Soda VS Natural

Traditional Fermentation VS Eno in Our Cooking? 

In today’s fast-paced world, we are surrounded by shortcuts—instant mixes, ready-to-eat meals, and even quick-fix ingredients like Eno or baking soda that promise soft, fluffy dhoklas or idlis in minutes. While these tricks may seem convenient, they also make us step away from the wisdom of our ancestors, who crafted food that was not only delicious but deeply nourishing.

Let’s take a closer look at what Eno is, why it became popular, and what happens when we depend on it too often.

What Exactly Is Eno?

Eno is a fruit salt blend made of:

• Sodium bicarbonate (baking soda)
• Citric acid
• Sodium carbonate

When mixed into a batter, these ingredients fizz, producing carbon dioxide bubbles that make the batter rise instantly. That’s why people love it for making dhokla, idli, or even cakes when they are short on time.

Here’s how it’s used in cooking:

• Instant fermentation substitute: In recipes like idli, dhokla, handvo, or appam, Eno is added to the batter just before steaming. The reaction between the citric acid and sodium bicarbonate produces carbon dioxide, which makes the batter light, fluffy, and spongy.
• Quick rising agent: Unlike yeast (which needs hours to ferment), Eno gives instant aeration, so the dish can be cooked right away.
• Neutral flavor: Compared to plain baking soda, Eno’s combination with acid gives a milder, balanced taste without the soapy aftertaste.

👉 Example: In dhokla, once you mix Eno into the batter, you need to steam it immediately, otherwise the air bubbles escape and the batter won’t rise.

🌱 If you’d like to avoid Eno (which is basically citric acid + sodium bicarbonate + sodium carbonate), you can make a natural replacement using common kitchen ingredients.

Natural Replacements for Eno in Cooking

1. Lemon (or lime) juice + Baking Soda
   • Mix ½ tsp baking soda with 1 tsp lemon juice (or vinegar).
   • Add this mixture to the batter just before steaming.
   • Works very well for dhokla, idli, and similar recipes.

2. Yogurt (curd) + Baking Soda

1. • In fermented batters like idli/dosa, use a little well-fermented yogurt with baking soda to help with fluffiness.
   • The lactic acid in yogurt activates the soda naturally.

3. Buttermilk + Baking Soda

1. • Very effective in cakes, pancakes, and steamed savory snacks.
   • The acidity in buttermilk reacts with baking soda to give a soft rise.

4. Fermentation (Traditional Method)

1. • For idli, dosa, or appam, the most natural way is overnight fermentation of the rice-lentil batter.
   • This avoids the need for Eno or baking soda entirely, though it takes longer.

👉 The closest natural replacement to Eno (in quick recipes like dhokla) is lemon juice + baking soda, because it mimics the same instant fizzing effect.

What’s are the side effects of Eno?

These ingredients are sae in small amounts, but frequent or large use can have some bad effects:

1. High sodium load
   • Eno contains a lot of sodium. Overuse can contribute to high blood pressure, water retention, or kidney strain, especially in people who already have hypertension or kidney disease.

2. Stomach issues

1. • Too much can neutralize stomach acid excessively, leading to poor digestion, bloating, or rebound acidity.
   • Regular use may interfere with natural stomach acid needed for nutrient absorption.

3. Alters taste & nutrition

1. • In batters, repeated reliance on Eno instead of natural fermentation can reduce probiotic benefits (like in idli/dosa) and may affect gut health long-term.

4. Possible alkalosis (rare, with very high intake)

1. • Overuse can make the body too alkaline, disturbing the acid–base balance, which may cause nausea, cramps, or weakness.

5. Masking underlying issues

1. • Many people use Eno as a quick fix for indigestion or acidity. While occasional use is fine, relying on it often may delay addressing root causes like diet, reflux, or gut imbalance.

👉 Cooking-wise: Using Eno occasionally in dhokla or idli is generally safe, but making it a daily habit is not ideal. For health and flavor, natural fermentation (or lemon/yogurt + baking soda) is a better long-term choice.

Possible Bad Effects of Baking Soda

1. High Sodium Content
   • Just 1 teaspoon has about 1,200 mg of sodium.
   • Excess can raise blood pressure, cause water retention, and strain the kidneys or heart.

2. Digestive Issues

1. • Too much can neutralize stomach acid, leading to bloating, gas, stomach cramps, or rebound acidity.
   • Long-term frequent use may impair digestion and nutrient absorption (since stomach acid is needed for breaking down food).

3. Alkalosis (pH imbalance)

1. • Overuse can make the body too alkaline, leading to a condition called metabolic alkalosis, which can cause:
     • nausea, vomiting
     • muscle twitching
     • weakness
     • confusion

4. Kidney Strain

1. • The kidneys regulate acid–base balance. Too much baking soda can overburden the kidneys, especially in people with kidney disease.

5. Drug Interactions

1. • Baking soda can interfere with certain medications (e.g., some antibiotics, antifungals, blood pressure medicines) by changing stomach acidity or urine pH.

6. Masking Health Problems

1. • Like Eno, people often take baking soda for heartburn or indigestion. Using it often may cover up underlying issues (acid reflux, ulcers, gut imbalance) instead of addressing the cause.

✅ In cooking: Using a small amount in recipes (like cakes, cookies, or to soften beans) is safe.
⚠️ As a remedy: Regular or high-dose use can be risky.

1. Composition

• Eno → Sodium bicarbonate + Citric acid + Sodium carbonate
• Baking Soda → Only sodium bicarbonate

2. Sodium Content

• Eno: Still high in sodium, though usually used in small cooking amounts.
• Baking Soda: Extremely high in sodium (1 tsp ≈ 1,200 mg).
  👉 Both can raise blood pressure or cause water retention if overused.

3. Digestive Effects

• Eno:
  • Neutralizes stomach acid quickly.
  • Overuse → bloating, rebound acidity, poor nutrient absorption.
• Baking Soda:
  • Same issue, but stronger effect since it doesn’t have citric acid to balance it.
  • More likely to cause alkalosis if taken frequently.

4. Metabolic Effects

• Eno: Less likely to cause metabolic alkalosis (because citric acid buffers it a bit).
• Baking Soda: Higher risk of metabolic alkalosis if overused, leading to nausea, cramps, muscle weakness, or confusion.

5. Cooking Use

• Eno: Instant leavening for dhokla, idli, etc. Safe in occasional use.
• Baking Soda: Used in baking and cooking, but if not balanced with acid (like lemon, vinegar, yogurt), it leaves a soapy taste and can be irritating.

6. Long-Term Risks

• Eno: Can reduce benefits of natural fermentation in foods (loss of probiotics), adds sodium load.
• Baking Soda: Same sodium issue + more risk of alkalosis and kidney strain.

🔑 Bottom Line

• Occasional use in cooking (dhokla, idli, cake, beans) → both are safe.
• Frequent use for acidity relief → not recommended.
• Eno is milder, while baking soda is harsher on the body if overused.

👉 For better long-term health, natural fermentation, lemon + baking soda, or yogurt/buttermilk are safer ways to get fluffiness in cooking. These are healthy replacements of Eno.

What can I use Instead of Eno in Dhokla

1. Lemon Juice + Baking Soda (Quick and Effective)

• Mix ½ tsp baking soda with 1 tsp lemon juice.
• Add it to your dhokla batter just before steaming.
• The acid in lemon reacts with baking soda to produce carbon dioxide, giving your dhokla a fluffy rise.

2. Yogurt (Curd) + Baking Soda

• Yogurt provides natural acidity that activates baking soda.
• Mix the batter with 1–2 tbsp yogurt and a small pinch of baking soda.
• Works best for slightly tangy dhokla varieties and adds probiotics for gut health.

3. Buttermilk + Baking Soda

• Buttermilk is another natural acid.
• Replace part of the liquid in the batter with buttermilk and add ½ tsp baking soda.
• This gives a soft texture and subtle tanginess.

4. Natural Fermentation (Healthiest)

• Let the batter ferment overnight or 6–8 hours at room temperature.
• Fermentation produces natural bubbles in the batter, making the dhokla fluffy without any added leavening agents.
• This method also improves digestibility and gut health.

Tips for Success

• Add the acidic component (lemon, yogurt, or buttermilk) just before steaming to trap maximum bubbles.
• Steam immediately after mixing to prevent the gas from escaping.
• Avoid overmixing; gentle folding keeps the batter airy.