Sundaycrepes, that is so funny about the "tortillas" from mung bean. Funny that someone would call it a wrap or a tortilla equivalent. Not demeaning you or the wordpress person. Just finding it amusing :-).
It is a traditional South Indian crepe, so to speak, much like a "dosa" made of black gram lentils and rice. Or of bengal gram-pigeon peas (I think that's the name)-rice (you can add any lentils to this recipe, IMO). PM me if you'd like recipes. DD loves the dosa. For vegan and gluten-free, look for South Indian recipes. Most of them do not use wheat in any form (except when some of them ask for asafoetida and I've found that some of the brands have wheat starch in them, for some reason; although asafoetida gives a nice taste to it and aids digestion when you're using bengal gram in a recipe, but I've skipped it many times, when DD was sensitive to wheat).
I've used this recipe in the past:
substituting rice for wheat, 1 for 1, with great results. I fermented the batter overnight before making it for my daughter, because I didn't want to take a chance with asafoetida. Wheat starch shouldn't contain wheat protein in an ideal world but who knows! There is another recipe that comes up when you google it, but calls for more cutting and chopping. This is a simple straightforward version, that I like for its simplicity. Oh and I've also tried chopped greens mixed into the batter. I imagine that any chopped up vegetable will work fine as long as it'll cook sufficiently by the time the dosa gets cooked.
<http://www.friendskorner.com/forum/f22/black-eyed-beans-dosa-194493/> An onion twist. However, sprinkling things onto the batter and pressing them in never works well for me. When I flip it over, I always have some spill out it starts to burn because they are all by their lone self off to one corner of the pan... So, I prefer mixing any vegetables into the batter.
Edited by hasya - 7/27/11 at 1:20pm