Soda Khar
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Soda Khar, also known as Papad Khar, is an alkaline salt used primarily in Indian cuisine as a leavening agent and tenderizer. It is essential for making papads crispy and for softening tough legumes or grains during the cooking process.
In small culinary quantities, Soda Khar is generally safe and can aid in the digestion of heavy legumes. However, because it is high in sodium, it should be used sparingly, particularly by individuals with hypertension or those on a low-sodium diet.
Soda Khar contains 0 calories, 0g of protein, 0g of carbohydrates, and 0g of fat per 100g. It is a functional food additive rather than a source of macronutrients.
While both are alkaline, they are not identical. Baking soda is pure sodium bicarbonate, whereas Soda Khar is typically a blend of sodium carbonate and sodium bicarbonate. Soda Khar is stronger and specifically formulated for traditional snacks like papads and khichu.
Yes, Soda Khar is naturally vegan and gluten-free. It is a mineral-based additive and does not contain any animal products or wheat-derived ingredients.
Soda Khar acts as a tenderizer by breaking down the pectin in the cell walls of legumes and pulses. This significantly reduces the cooking time and results in a much softer, creamier texture in the finished dish.
If Soda Khar is unavailable, you can use baking soda as a substitute, though the texture and flavor of the final product may differ slightly. Generally, you should use a smaller amount of baking soda to avoid a soapy aftertaste.
Soda Khar is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the additive category with complete nutrition information.
View all additive →On its own, Soda Khar has a sharp, salty, and slightly bitter alkaline taste. When used correctly in recipes, it enhances the savory profile of the dish and contributes to a unique crispness without being overpowering.
Store Soda Khar in an airtight container in a cool, dry place away from direct sunlight. It is highly sensitive to moisture, which can cause it to clump and lose its effectiveness as a leavening agent.
Soda Khar has a very long shelf life and does not spoil like fresh food, but it can lose its potency over time. For the best results in leavening and tenderizing, it is recommended to replace it every 1 to 2 years.