Chocolate Dosa (kids' Special) Recipe

Mix dry ingredients

In a large bowl, sift together all-purpose flour, rice flour, semolina, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk briefly to combine so cocoa has no lumps.

Whisk wet ingredients

In a separate bowl, combine milk, warm water, vanilla extract, and vegetable oil. Whisk until homogeneous.

Pour the wet mixture into the dry ingredients. Whisk gently until you have a smooth, pourable batter. Batter should be slightly thinner than pancake batter — about the consistency of heavy cream to single-cream. If too thick, add warm water 1 tablespoon at a time until the desired consistency is reached.

Let the batter rest for 10–15 minutes at room temperature. Resting hydrates the semolina and rice flour, improving texture. After resting, whisk once more and adjust thickness: it should spread easily on the griddle but hold its edge.

Preheat griddle

Heat a nonstick skillet or crepe pan over medium heat. Once hot, reduce to medium-low. Lightly grease the pan with a little butter or ghee and wipe with a paper towel so the surface is evenly coated but not greasy.

Pour and spread: Pour about 1/4 cup of batter onto the center of the pan for a small child's dosa (adjust to 1/3 cup for larger). Using the back of a ladle or a circular motion, spread the batter outward to a 6–8 inch circle as thinly as comfortable. If batter resists spreading, allow pan to heat a few more seconds and try again.

Cook first side: Cook the dosa for 1–2 minutes until edges lift slightly and the surface is matte with tiny holes. Do not flip immediately; the underside should be set and lightly browned.

Flip and finish: Gently flip the dosa and cook the second side for 20–30 seconds just to set. For a slightly crisp edge, cook an extra 10–15 seconds. Remove dosa to a plate.

Spread chocolate: While the dosa is warm, spread about 2 tablespoons of milk chocolate spread over one half of the dosa. The warmth helps the spread melt and become easy to spread. Adjust quantity to taste for each dosa.

Add fillings: Arrange 3–4 banana slices (or 2–3 strawberry slices) over the chocolate layer. Sprinkle a few mini chocolate chips and some crushed nuts if using.

Fold and serve: Fold the dosa in half over the filling to form a semi-circle, or roll it like a crepe. Return briefly to the pan, seam-side down, for 10–15 seconds to warm through and slightly seal if desired. Transfer to a serving plate.

Finish: Dust lightly with powdered sugar if using, drizzle a little maple syrup or honey for extra sweetness and sprinkle remaining chocolate chips and chopped nuts on top.

Serve warm to kids with a side of milk or fruit. Store any leftover batter covered in the fridge for up to 24 hours; re-whisk before using. Leftover prepared dosas can be reheated in a skillet for 30–45 seconds per side.