Red lentil wraps? Has she gone crazy? Well .. jury is out to be fair LOL .. but .. I received a request from a pal to find something that was gluten free for her wee one to eat instead of wheat wraps (not good for the wee man ) or corn tortillas (just end up crumbling and smooshed into the carpet).
They had to be
So .. no pressure then LOL
That’s when I remembered a wee recipe that my Indian friend Geetha used to make when we were poor hungry students … a kind of dosa that doesn’t have all the faffing around and fermenting .. just a little bit of soaking and blending.
- 130g red lentils
- 300 ml water
- quarter teaspoon of salt
- quarter teaspoon of ground pepper
- *can add chopped chilli, ginger, garlic and coriander
So pop the red lentils into the water and leave them for at least three hours. They can sit for longer but if you have a very warm kitchen I wouldn’t worry – a little natural fermentation isn’t going to harm these beauties.
Pop the soaked lentils into a blender with the water that they are sitting in. Add the seasonings and .. blend!
And you end up with this delicate peachy pink batter the consistency of a thick pancake batter.
Measure out a quarter cup of the batter whilst you heat up a decent non stick pan. I don’t use any oil for these but you can if you like – we are just trying to go as oil free as we can at the moment. So if you go “no-oil” you may need to wipe the pan out with a damp cloth in between making each wrap to stop them sticking.
Dump the quarter cup of batter into the middle of your warmed pan .. it will begin to slump out …
Encourage the wrap to spread by using the back of a soup spoon to circle around and around until its the size of a corn tortilla. Cook gently till the wrap has set crispy on the bottom and the batter on top is nearly cooked through.
Carefully edge your fish slice under the wrap to loosen it then flip over for a short burst of cooking to cook off the other side.
Cook and stack in a clean tea towel until all the batter is done. At a quarter cup of batter per wrap this mix makes eight wraps which is 56 calories, no added fat and high protein to boot!! Storing them in the tea towel keeps them flexible and warm .. but they can be warmed up again but popping onto a hot pan, ten seconds in the microwave – or draping across a toaster that is switched on (told you we ate these as students LOL)
Pretty sure our student fare was less green stuff and more bacon and red sauce .. but you get the gist?
Use them as wraps instead of a sandwich – or make posh tostadas .. these are a “fusion food” mix of Baba Ganoush (Aubergine dip) red kidney beans in lime juice, corn, tomato, green onion and rocket …. and very nice they were too.
What do you think – who is up for a play of making these this weekend?