Instructions

1. Soak the beans overnight, then rinse under cold water.
2. Put them in a blender and add about a cupful of water.
3. Add the garlic, turmeric, ginger, coriander leaves, salt and peppercorn.
4. Blend until you have a smooth batter, similar to single cream. Mix in a spoonful of vegetable oil (this is optional).
5. Lightly spray or grease a non-stick pancake or frying pan with oil. It is important to use a non-stick pan, otherwise the batter will stick to the pan!
6. Heat the pan over medium heat.
7. Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
8. Cook for about 3-4 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
9. Flip the bean wrap and cook for another 2-3 minutes.
10. Place the wrap on a plate with a spatula then make more wraps, using up all the batter.
11. Serve at room temperature.