Chocolate Dosa Recipe

Combine dry ingredients

In a large mixing bowl, sift together the all-purpose flour, rice flour, semolina, cocoa powder, baking powder, baking soda, sugar and salt. Whisk to combine so the cocoa and leavening are evenly distributed.

Add wet ingredients

Make a well in the center of the dry mix. Add the milk, water, beaten egg (if using), melted butter or oil and vanilla. Whisk from the center outward until a smooth, lump-free batter forms. The consistency should be pourable but slightly thicker than crepe batter — similar to pancake batter. Add a little more water (1–2 tbsp) if needed.

Rest batter

Cover the bowl and let the batter rest at room temperature for 10–15 minutes. Resting hydrates the semolina and rice flour and helps air bubbles form for a lighter dosa. If the batter thickens too much after resting, thin with up to 2 tbsp milk or water.

Fold in chocolate chips

Stir in the cocoa nibs or chocolate chips gently so they are distributed throughout the batter.

Make chocolate ganache

Place chopped dark chocolate in a heatproof bowl. Heat the cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 30 seconds. Stir until smooth and glossy. Stir in the butter and powdered sugar (if using) until fully incorporated. Keep warm or reheat gently if it firms up.

Preheat griddle

Heat a nonstick tawa or skillet over medium heat until hot. Lightly grease with a teaspoon of ghee or oil and wipe with a paper towel to leave a thin film.

Cook dosas

Pour about 1/3 to 1/2 cup of batter onto the center of the hot griddle. Quickly spread the batter outward in a circular motion with the back of the ladle to form a thin round (about 8–9 inches). Drizzle a little ghee or oil around the edges. Cook undisturbed for 1–2 minutes until the edges lift and the underside is set and has brown spots. Because the batter contains cocoa and sugar, it will brown quicker—watch to avoid burning.

Flip or fold

Option A (folded with filling): Spoon 1–2 tablespoons of warm chocolate ganache onto one half of the dosa, add sliced banana and chopped nuts if using, then fold the dosa over to encase the filling. Option B (crepe style): Flip the dosa briefly (10–15 seconds) to cook the top slightly, remove to a plate, then spread ganache on top and add garnish. If you prefer a softer dosa, fold without flipping.

Finish and serve

Transfer the filled/folded dosa to a serving plate. Repeat with remaining batter, greasing the griddle lightly between dosas. Serve warm, dusted with a little powdered sugar or cocoa powder, and extra ganache on the side for dipping.