By : Neelu

For the wrap

3 cups parboiled basmati rice
1 cup white Urad lentil
2 tablespoons methi Dana fenugreek seeds
Soak overnight
Next morning grind to fine thick paste
Allow to ferment for 8 hours
Add salt and keep ready

Pesto

4 cups Italian basil leaves washed and drained
4 tablespoons cashew powder
Himalayan Salt, peppercorns to taste
1 teaspoon each Rosemary Thyme dried
Olive oil as much as required to blend above to fine paste

Fresh organic hard tofu chopped to small pieces mixed in above paste and sautéed for five minutes in medium flame and kept aside

Assembly

Pour batter in a non stick pan in circles
Spray slight olive oil add the pestofu mix, if fond of cheese add vegan mozzarella
Let the wrap cook to crispy and fold gently, cut to half and serve hot.

This is so fingerlicking and aromatic that you will go greedy for more.
Luring lingering taste and moms love added as the cherry on top.

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