Chocolate Dosa Recipe
Dosa crepe and chocolate
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Ingredients
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Batter
Chocolate Filling / Spread
Cooking & Finishing
Method
Batter
- 1
Soak
Rinse the rice and urad dal separately until the rinse water runs clear. Combine rice, urad dal, and poha in a bowl and cover with water (about 2 inches above). Soak for 4–6 hours at room temperature. If short on time, soak 1–2 hours; longer soaking yields a softer batter.
- 2
Grind
Drain the soaked rice/dal mixture. Add to a blender or wet grinder with about 1/2 to 3/4 cup fresh water. Grind to a smooth, slightly pourable batter (some texture is okay). If needed, add small amounts of water to reach a batter that coats the back of a spoon but pours easily.
- 3
Ferment (optional)
Transfer batter to a bowl, stir in 1 tsp salt, cover, and let ferment at warm room temperature for 6–8 hours until slightly risen and tangy. For a quicker dessert dosa, you can skip long fermentation and use batter immediately — the crepes will be less tangy but still tasty.
- 4
Adjust Consistency
After fermentation (or immediately if not fermenting), thin the batter with water to a pancake-crepe consistency (about 1 to 1.25 cups batter per dosa). The batter should spread easily when poured on a hot pan.
Chocolate Filling / Spread
- 5
Make Chocolate Spread
Place the chocolate, heavy cream (or milk), and butter in a small heatproof bowl. Microwave in 15–20 second bursts, stirring between bursts, until chocolate is melted and mixture is smooth. Alternatively, heat cream until just simmering and pour over chocolate, let sit 1 minute, then stir until smooth. Stir in powdered sugar if you want a sweeter spread. Keep warm or at room temperature; it will thicken slightly as it cools.
Cooking & Assembly
- 6
- 7
Cook Dosa
Pour about 1/3 to 1/2 cup batter onto the center of the hot pan (adjust amount to pan size). Quickly spread the batter outward in a circular motion using the back of a spatula or ladle to form a thin crepe (about 8–10 inches). Drizzle a little oil or ghee (about 1/2 tsp) around the edges and on top. Cook 1–2 minutes until the bottom is golden brown and edges lift easily. Do not flip; cook just until set and lightly crisp.
- 8
Fill and Fold
Turn off the heat or reduce to low. Spoon 1–2 tablespoons of the warm chocolate spread down the center of the dosa, spreading gently with the back of the spoon. Add optional banana slices or chopped berries and sprinkle nuts if using. Fold the dosa over the filling (roll or fold in half or into a cone) and transfer to a plate. Repeat with remaining batter and chocolate.
- 9
Serve
Dust lightly with cocoa powder if desired and serve immediately while warm. Leftover chocolate can be reheated briefly if it firms up.