First, grab a clean, dry teaspoon and spoon a single scoop of baking powder into a small glass or ceramic cup. The powder should look like fine, white dust—no clumps, no moisture.
Add 1/3 cup of hot water, just off the boil, to the cup. The water should feel warm but not scalding; a good trick is to touch it with your wrist and feel the heat.
Watch the mixture. Fresh baking powder should erupt in a small, lively fizz almost immediately—think a gentle, sparkling bubble cloud. If the reaction is slow or barely noticeable, the powder’s potency is waning.
Don’t be fooled by a few tiny bubbles; if the powder barely reacts, replace it. A new bottle of Bob’s Red Mill 2‑in‑1 Baking Powder (₹480 for 500 g) will give you that reliable lift in every batch.
Store it right: keep the container tightly sealed in a cool, dry cupboard. Avoid the pantry near the stove or any humid spot. A dry spoon each time you scoop keeps moisture out of the mix.
Keep a spare bottle on hand—especially in spring and summer when humidity spikes. A quick test before you start baking saves you from soggy, dense treats and gives you consistent results every time.