Donuts are one of the most popular and delicious desserts in the world, but did you know that India has its own versions of donuts? According to Taste Atlas, a food and travel guide, 11 Indian dishes have been included in the list of the 164 best donuts in the world. These dishes are made with different ingredients, techniques, and flavors, and reflect the diversity and richness of Indian cuisine.

What are donuts and how are they made?

Donuts are sweet, deep-fried pastries that are usually made with dough leavened with yeast or baking powder. They are often shaped into rings or spheres before frying, and then coated with sugar, glaze, icing, or chocolate. Donuts are eaten as snacks or desserts, and are popular in many countries and cultures.

Donuts have a long and interesting history, and are believed to have originated in Europe, possibly in the Netherlands or Germany. They were brought to America by Dutch settlers, and became popular during the World War I, when American soldiers ate them in France. Donuts have also evolved over time, and have many variations and adaptations around the world.

What are the Indian dishes that are similar to donuts?

India has a rich and diverse culinary heritage, and has many dishes that are similar to donuts, but have their own unique characteristics and flavors. According to Taste Atlas, 11 Indian dishes have been ranked among the best donuts in the world. They are:

Achappam: A crispy and crunchy snack from Kerala and Tamil Nadu, made with rice flour, coconut milk, sugar, and eggs, and fried in a special mold called an “achu” or “mould”.
Gulab Jamun: A soft and spongy dessert from North India, made with khoya or mawa, which is kneaded into a dough, shaped into small balls, and then deep-fried and soaked in a sugary syrup flavored with rose water, saffron, and cardamom.
Pantua: A smooth and succulent dessert from Bengal, made with khoya, chhena, flour, and baking powder, which is deep-fried and soaked in warm sugar syrup.
Khaja: A flaky and layered dessert from Bihar and Odisha, made with flour, sugar, and ghee-based dough that is deep-fried in oil until golden and crispy.
Boondi: A crunchy and sweet snack from Rajasthan, made with thick besan batter that is poured through a sieve and dropped directly into sizzling oil, creating small deep-fried droplets that are then soaked in sugar syrup.
Malpua: A thin and crispy pancake-like dessert from North India, made by deep-frying a batter of rice flour, thickened milk, and cardamom, and then dipping it in sugar syrup.
Chiroti: A delicate and flaky dessert from South India, made with flour, ghee, salt, sugar, rice flour, and cardamom powder, and sprinkled with powdered sugar or dipped in sugar syrup.
Arisa pitha: A thick and chewy pancake-like dessert from Odisha, made with a combination of rice flour, sesame seeds, jaggery, sugar, ghee, and oil, and cooked on a griddle or a tawa.
Karanji: A crescent-shaped, deep-fried pastry from Maharashtra, filled with fresh or desiccated coconut, cardamom, and crushed nuts such as cashews, almonds, or pistachios.
Chandrakanthalu: A round and dense dessert from Andhra Pradesh, made with rice flour, jaggery, ghee, and poppy seeds, and fried in oil until brown and firm.
Balushahi: A doughnut-like dessert from North India, made with flour, ghee, yogurt, and baking soda, which is deep-fried and dipped in sugar syrup.

Why are these Indian dishes considered as donuts?

These Indian dishes are considered as donuts because they share some common features and characteristics with donuts, such as:

They are made with dough or batter that is deep-fried in oil or ghee, resulting in a crispy exterior and a soft interior.
They are often sweetened with sugar, jaggery, or honey, and flavored with spices such as cardamom, saffron, or nutmeg.
They are often shaped into rings, balls, or crescents, and sometimes have a hole in the center.
They are eaten as snacks or desserts, and are often served with tea, coffee, or milk.

However, these Indian dishes also have some differences and distinctions from donuts, such as:

They are made with different ingredients, such as rice flour, khoya, chhena, coconut, sesame seeds, and poppy seeds, which give them different textures and tastes.
They are often soaked or dipped in sugar syrup, which makes them moist and juicy, rather than coated with glaze, icing, or chocolate, which makes them dry and hard.
They are often influenced by regional and cultural factors, such as climate, religion, festivals, and traditions, which give them different meanings and significance.