[wpurp-searchable-recipe]Gluten Free Wrap Recipe – – – [/wpurp-searchable-recipe]

  • Serves: 3 people
  • Yield: 6-8 wraps
  • Category:


  • 1/2 cup Basmati rice, white or brown
  • 1/3 cup Urad dahl (also known as black gram) or split mung
  • 1/2 teaspoon Fenugreek seed (optional)
  • 3/4 teaspoon mineral salt
  • 1 tablespoon sunflower oil
  • 3/4 cup water, plus several cups for soaking


  1. Thoroughly wash the rice and dahl. Add the optional fenugreek seeds and soak in water overnight (at least 6 hours). After soaking, strain and discard the soak water. In a blender or food processor combine the rice and dahl mixture with fresh water and salt. Puree until smooth (should look like pancake batter).
  2. Heat the griddle on medium high and lightly coat with oil. When the griddle is just about starting to smoke add some batter (about 1/2 cup). Using the flat side of the measuring cup or spoon start to smooth out the batter in circular motions, until its the size of a small dinner plate.
  3. When the bottom is well cooked (2-3 minutes) add a few drops of oil to the top of the wrap and spread with a spatula. Flip over and allow to cook for another 2 minutes.