These are pretty brilliant. They are wraps made from soaked split mung beans, some salt and perhaps a dash of water, voilà tout. And they taste good, and they can be rolled and folded without breaking.
Also, instead of costing $4.79 for 6 wraps (like the delicious teff wraps) or $6 for 6 like the excellent (and admittedly huge) teff-only injera from the Ethiopian corner store down the street, they are extremely cheap to make once you get a hold of some split mung beans from your local Indian grocer. I made 5 wraps just now with just 1.5 dl dry beans.
You basically just soak the mung beans in water for at least 2 hours, preferably overnight. Then you drain them and process them until smooth. Ideally in a food processor, but I did fine with an immersion blender. I needed to add a bit of water to the batter, as I only soaked them for 2 hours, but you may not need to if you soak them longer. The batter should be quite thick, not runny. I ladled big spoonfuls onto my nonstick pan (really no need for oil etc) and then spread the batter out quickly into a circle with a spatula. Worked like a charm!
Next time I might try to make them thinner and more “dosa-like”. Anyway, this recipe/technique is a keeper!
Highly recommended! I think they would be good for bentos too, rolled up with a nice filling. Finally, it’s great to see a gluten-free recipe that has so few ingredients!