Traditional Dahi Vada Vs Air-Fried Dahi Vada - Which One Wins?

Indians have been enjoying Dahi Vada for years now. It is one dish served during festive gatherings, family lunches, or as an intruding midnight snack.

As we become more health-conscious, the air-fried version of this dish rose to popularity.

Today, we will understand:

• How do you make traditional dahi vada and air-fried ones?
• Which version of Dahi vada is winning the hearts of people? 
• The traditional one, or the one cooked in an air fryer?

Let’s analyze every aspect, flavor, consistency, and effort put in to determine which option suits your lifestyle more.

Ingredients for Traditional Dahi Vada

• Urad dal (split black gram) - 1 cup
• Water - for soaking and batter, as needed
• Salt - 1 teaspoon
• Cumin seeds - 1 teaspoon (optional, for flavor)
• Oil - for deep frying (about 2-3 cups, depending on your pan)
• Yogurt - 2 cups, whisked smooth
• Sugar - 1 tablespoon (to mix into yogurt)
• Tamarind chutney - 1/4 cup
• Green chutney - 2 tablespoons (optional)
• Roasted cumin powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Chaat masala - 1 teaspoon
• Sev (crunchy chickpea noodles) - 1/4 cup (optional)
• Fresh coriander leaves - a handful, chopped

Steps To Make A Traditional Dahi Vada

Credits: Canva

Now, here’s how to make it happen:

1. Soak the urad dal in water overnight (or at least 6 hours). Drain it well the next day.
2. Blend the dal with a splash of water (just enough to help it grind) into a thick, smooth batter. Add salt and cumin seeds, then mix.
3. Heat oil in a deep pan over medium flame. Test it by dropping a bit of batter; if it sizzles and rises, you’re good to go.
4. Wet your hands, scoop a tablespoon of batter, and gently slide it into the hot oil. Fry 4-5 vadas at a time, turning them until golden brown (about 5-7 minutes).
5. Take the vadas out and drain them on paper towels. Then, dunk them in a bowl of warm water for 5 minutes to soften.
6. Squeeze the water out gently and place the vadas in a serving dish.
7. Mix sugar into the whisked yogurt and pour it over the vadas generously.
8. Drizzle tamarind chutney and green chutney on top. Sprinkle cumin, chili, chaat masala, sev, and coriander leaves.
9. Chill for 30 minutes. If you like it cold, then dig in!

Ingredients for Air-Fried Dahi Vada

Credits: Canva 

Here’s your shopping list for the air-fried take (serves 4-5):

1. Urad dal (split black gram) - 1 cup
2. Water - for soaking and batter, as needed
3. Salt - 1 teaspoon
4. Cumin seeds - 1 teaspoon (optional)
5. Oil - 1-2 teaspoons (for brushing, optional)
6. Yogurt - 2 cups, whisked smooth
7. Sugar - 1 tablespoon (to mix into yogurt)
8. Tamarind chutney - 1/4 cup
9. Green chutney - 2 tablespoons (optional)
10. Roasted cumin powder - 1 teaspoon
11. Red chili powder - 1/2 teaspoon
12. Chaat masala - 1 teaspoon
13. Sev (crunchy chickpea noodles) - 1/4 cup (optional)
14. Fresh coriander leaves - a handful, chopped

Steps to Make an Air-Fried Dahi Vada

Ready to try it? Here’s the step-by-step:

1. Soak the urad dal overnight (or 6 hours), then drain.
2. Grind it with a little water into a thick batter. Stir in salt and cumin seeds.
3. Preheat your air fryer to 180°C (350°F) for 5 minutes.
4. Shape the batter into small, flat rounds (wet your hands to avoid sticking). Brush lightly with oil if you want extra crispiness.
5. Place the vadas in a single layer in the air fryer basket (don’t overcrowd). Cook for 12-15 minutes, flipping halfway, until golden and crisp.
6. Let them cool slightly, then soak in warm water for 5 minutes to soften.
7. Squeeze out the water gently and arrange in a dish.
8. Add sugar to the yogurt and pour it over the vadas. Top with tamarind chutney, green chutney, cumin powder, chili powder, chaat masala, sev, and coriander.
9. Chill if you prefer, then serve up the goodness!

Which One Tastes Better? Traditional or Air Fried Dahi Vada?

Taste is where it gets personal. Traditional dahi vada has that fried richness, nutty, deep, and indulgent. It’s a classic for a reason, no question. But air-fried dahi vada? It’s fresher, letting the lentils and spices shine without weighing the oil down. The yogurt and chutneys are just as delicious, and maybe even more so, because they are made with zero oil, and you can enjoy them guilt-free. Air-fried wins for its clean, vibrant flavor.

Texture - Which One Looks More Tempting?

Credits: Canva

Texture’s key and traditional dahi vada have that crispy-soft contrast. The frying creates a shell that melts into the yogurt perfectly. Air-fried doesn’t match that exact crispness, but it’s close, golden outside, fluffy inside after soaking. And here’s the kicker: it’s lighter, less greasy, and feels better in your mouth. No heavy aftertaste, just pure enjoyment. Air-fried edges out for that breezy, satisfying bite.

Effort and Cleanup - Which One is More Messy?

Traditional dahi vada is a labor of love: frying, oil management, and the inevitable cleanup. It’s a weekend project, not a quick fix. Air-fried? It’s a dream. Pop them in with no splatter, no greasy stove, and just a quick rinse of the basket  perfect for busy days when you want flavor without the faff. Hands down, air-fried wins for effort.

So Which One Is The Champion?

Health is where air-fried seals the deal. Traditional oil adds calories, which may be great for a splurge but not daily. Air-fried slashes that down, using almost no oil. You get the same joy without the bloat or guilt. Air-fried is the undisputed champ for a lifestyle where you want to feel good and eat well.

It’s versatile, modern, and oh-so-lovable. And ofcourse opinions can be different for different person depending upon their taste buds and eating habits!

Conclusion

Traditional dahi vada has its charm - rich, soulful, and tied to memories. But air-fried dahi vada wins my vote. It’s lighter, easier, and just as tasty, fitting today’s fast, health-conscious vibe without losing the essence of what makes dahi vada special. It’s the best of both worlds: tradition meets innovation. Ready to crown it your winner, too? 

Grab a Glen India air fryer and whip up a batch; it’s the perfect partner for this guilt-free, flavor-packed victory.