Write an article about Medu vada, or vadai, is a savoury South Indian take on the doughnut. (Moganraj Villavan @ FMT Lifestyle)
PETALING JAYA: Celebrated annually the first Friday of June, World Doughnut Day can be traced by to the 1930s, when the Salvation Army would honour the “Doughnut Lassies” who fried treats for soldiers during World War I.
What started as a charitable tradition has since become a celebration of fried doughy treats around the globe.
With countless regional varieties today, let’s get to know some of the sweet (and savoury) doughnut specialties worldwide – and where you can get them in Malaysia!
1. South Indian medu vada (vadai)
Most Malaysians would be familiar with medu vada, a savoury treat originating from South India.
Popularly known as vadai, these fritters are made from black gram lentils. The batter is coarsely ground, seasoned with spices like cumin and ginger, shaped into rings, and deep-fried until golden.
Traditionally served for breakfast or as a snack, vadai is best paired with sambar, coconut chutney, or even yoghurt – whereupon it is known as thayir vada. Bursting with flavour, it is often enjoyed with a glass of hot masala tea.
Vadai is, of course, available at most Indian eateries nationwide.
2. Malaysian kuih keria
Kuih keria can be found in many Malay eateries and stalls across the country, especially those that sell traditional kuih-muih. (Wikipedia pic)
A Ramadan bazaar favourite, kuih keria is made from mashed sweet potato and flour. The batter is shaped into rings, then deep-fried and coated in sugar, which often ends up clinging to the doughnut in chunky crystals.
A popular variation uses melted gula Melaka for a glossy glaze and rich caramel flavour.
Kuih keria is believed to have originated from traditional Malay diets of yore, when sweet potatoes were a staple.
3. Greek loukoumades
LooKoo in Subang Jaya offers a modern twist on classic Greek loukoumades. (Moganraj Villavan @ FMT Lifestyle)
Loukoumades are small, round balls of fried dough traditionally served soaked in honey and dusted with cinnamon. The result? A bite-sized pastry that’s sweet, sticky, and totally delicious!
Greeks have been enjoying loukoumades since ancient times. In the Klang Valley, one place you can find it is at LooKoo in Subang Jaya, where the traditional treat is given a modern twist with decadent toppings such as chocolate and matcha.
4. Canadian maple-glazed doughnut
Canadians took their love for maple syrup and made this delicious doughnut. (Tim Hortons pic)
Canada’s doughnut culture is unmatched: the country boasts the highest number of doughnut shops per capita in the world.
And true to its heritage, its maple-glazed doughnut is a beloved treat, made famous by coffee and doughnut chain Tim Hortons, which was founded in 1964.
This fluffy doughnut is often topped with maple-flavoured icing, while variations like maple bacon and cream-filled doughnuts have also become popular.
Plus, Malaysians are in luck – Tim Hortons outlets are now available throughout the Klang Valley!
5. Japanese/Hawaiian mochi doughnuts
Mochi doughnuts owe their signature chewy texture to the rice-flour batter from which they are made. (Nareo Donut pic)
A modern fusion treat, the mochi doughnut – also called poi mochi – combines American-style doughnuts with East Asian mochi (glutinous rice cake).
Typically shaped as a ring of eight connected balls, mochi doughnuts have a unique texture – fluffy and moist with a satisfying chew – thanks to the rice-flour batter.
The Japanese chain Mister Donut popularised this treat with its famous “Pon de Ring” in the early 2000s. In the Klang Valley, you can find mochi doughnuts at locations such as the artisan Nareo Donut shop.
6. French/New Orleans beignets
Grab these fluffy, pillow-like beignets at Halo Doughnuts in Petaling Jaya. (Halo Doughnuts pic)
Another doughnut without a hole, these square pieces of deep-fried dough are generously dusted with powdered (confectioners) sugar.
Soft and pillow-like, beignets are best enjoyed fresh and hot, often paired with a cup of strong chicory coffee – a true New Orleans classic.
French beignets are typically made with pâte à choux, a light and airy pastry dough, while New Orleans beignets are made with a yeasted dough, resulting in a denser, puffier texture.
You can find these treats at artisan spots like Halo Doughnut in Petaling Jaya, which serves a jam-filled version called “pilloughs”.
7. Cronuts
The modern croissant-doughnut hybrid was invented in New York in 2013. (Wikipedia pic)
The cronut is a modern hybrid, walking the line between croissant and doughnut.
Invented in 2013 by French-born pastry chef Dominique Ansel in New York City, the cronut features thin, buttery layers rolled, fried, and glazed like a doughnut.
Each cronut would take days to perfect, and its unique puff-pastry texture quickly turned it into an international sensation.
In the Klang Valley, you can find cronuts at selected pastry shops such as KLCG Confectionery & Bakery. Happy Doughnut Day!
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Medu vada, or vadai, is a savoury South Indian take on the doughnut. (Moganraj Villavan @ FMT Lifestyle)
PETALING JAYA: Celebrated annually the first Friday of June, World Doughnut Day can be traced by to the 1930s, when the Salvation Army would honour the “Doughnut Lassies” who fried treats for soldiers during World War I.
What started as a charitable tradition has since become a celebration of fried doughy treats around the globe.
With countless regional varieties today, let’s get to know some of the sweet (and savoury) doughnut specialties worldwide – and where you can get them in Malaysia!
1. South Indian medu vada (vadai)
Most Malaysians would be familiar with medu vada, a savoury treat originating from South India.
Popularly known as vadai, these fritters are made from black gram lentils. The batter is coarsely ground, seasoned with spices like cumin and ginger, shaped into rings, and deep-fried until golden.
Traditionally served for breakfast or as a snack, vadai is best paired with sambar, coconut chutney, or even yoghurt – whereupon it is known as thayir vada. Bursting with flavour, it is often enjoyed with a glass of hot masala tea.
Vadai is, of course, available at most Indian eateries nationwide.
2. Malaysian kuih keria
Kuih keria can be found in many Malay eateries and stalls across the country, especially those that sell traditional kuih-muih. (Wikipedia pic)
A Ramadan bazaar favourite, kuih keria is made from mashed sweet potato and flour. The batter is shaped into rings, then deep-fried and coated in sugar, which often ends up clinging to the doughnut in chunky crystals.
A popular variation uses melted gula Melaka for a glossy glaze and rich caramel flavour.
Kuih keria is believed to have originated from traditional Malay diets of yore, when sweet potatoes were a staple.
3. Greek loukoumades
LooKoo in Subang Jaya offers a modern twist on classic Greek loukoumades. (Moganraj Villavan @ FMT Lifestyle)
Loukoumades are small, round balls of fried dough traditionally served soaked in honey and dusted with cinnamon. The result? A bite-sized pastry that’s sweet, sticky, and totally delicious!
Greeks have been enjoying loukoumades since ancient times. In the Klang Valley, one place you can find it is at LooKoo in Subang Jaya, where the traditional treat is given a modern twist with decadent toppings such as chocolate and matcha.
4. Canadian maple-glazed doughnut
Canadians took their love for maple syrup and made this delicious doughnut. (Tim Hortons pic)
Canada’s doughnut culture is unmatched: the country boasts the highest number of doughnut shops per capita in the world.
And true to its heritage, its maple-glazed doughnut is a beloved treat, made famous by coffee and doughnut chain Tim Hortons, which was founded in 1964.
This fluffy doughnut is often topped with maple-flavoured icing, while variations like maple bacon and cream-filled doughnuts have also become popular.
Plus, Malaysians are in luck – Tim Hortons outlets are now available throughout the Klang Valley!
5. Japanese/Hawaiian mochi doughnuts
Mochi doughnuts owe their signature chewy texture to the rice-flour batter from which they are made. (Nareo Donut pic)
A modern fusion treat, the mochi doughnut – also called poi mochi – combines American-style doughnuts with East Asian mochi (glutinous rice cake).
Typically shaped as a ring of eight connected balls, mochi doughnuts have a unique texture – fluffy and moist with a satisfying chew – thanks to the rice-flour batter.
The Japanese chain Mister Donut popularised this treat with its famous “Pon de Ring” in the early 2000s. In the Klang Valley, you can find mochi doughnuts at locations such as the artisan Nareo Donut shop.
6. French/New Orleans beignets
Grab these fluffy, pillow-like beignets at Halo Doughnuts in Petaling Jaya. (Halo Doughnuts pic)
Another doughnut without a hole, these square pieces of deep-fried dough are generously dusted with powdered (confectioners) sugar.
Soft and pillow-like, beignets are best enjoyed fresh and hot, often paired with a cup of strong chicory coffee – a true New Orleans classic.
French beignets are typically made with pâte à choux, a light and airy pastry dough, while New Orleans beignets are made with a yeasted dough, resulting in a denser, puffier texture.
You can find these treats at artisan spots like Halo Doughnut in Petaling Jaya, which serves a jam-filled version called “pilloughs”.
7. Cronuts
The modern croissant-doughnut hybrid was invented in New York in 2013. (Wikipedia pic)
The cronut is a modern hybrid, walking the line between croissant and doughnut.
Invented in 2013 by French-born pastry chef Dominique Ansel in New York City, the cronut features thin, buttery layers rolled, fried, and glazed like a doughnut.
Each cronut would take days to perfect, and its unique puff-pastry texture quickly turned it into an international sensation.
In the Klang Valley, you can find cronuts at selected pastry shops such as KLCG Confectionery & Bakery. Happy Doughnut Day!
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