Milk Hoppers or PaalAppam

I have an earlier post on KallAppam (Toddy Pancakes). This recipe is not too far from it other than the fermenting agent. PaalAppam batter can also be used to make a sweet dish called 'Vattayappam' (Steamed Rice and Coconut Cake), a Keralite popular make with left over batter from the Milk Hoppers. I will try and post this recipe soon. You can make Vattayappam later in the day  as a Tea Time snack or the next day after making the Milk Hoppers.

To make these Milk Hoppers,

You need:

• 4 cups of raw rice or Basmati rice (long-grained rice)
• 1/2 cup of fresh grated coconut
• 5-6 cups of filtered water
• 2 tsp salt
• 1 tbsp sugar
• 1/4 tsp yeast
• 2 cups of cooked rice
• 2 tbsp of cooking oil

The Make
Makes 15-20 hoppers | Preparation Time: 8-10 hrs (soaking and fermenting time) | Cooking Time: 20 minutes

1.  Soak the rice for 4-6 hours in the water.

2. After the waiting period, in batches, grind the soaked rice with some of the water in which the rice was soaked and the portions of the cooked rice and grated coconut.

3. Next add the yeast to some lukewarm water and sugar and dissolve. Allow to stand for 2 minutes and add it to the batter. Give the batter a good mix and cover and allow to rest. Grease the pan you plan to use the next morning and cover.

I did the grinding of my batter this evening and will allow it to ferment overnight. You can chose to make it in a few hours (3 hrs) of grinding.

4. After the resting period, add the salt to the batter and mix well and get ready to make those hoppers.

5. Wipe the pan with a paper kitchen towel. Heat the non-stick pan or an Appam Chatti (Hopper Pan with lid) on high and once it reaches the desired heat, lower the heat and lightly grease the pan with a kitchen paper towel dipped in oil (hold the oil in a small bowl for easy use and keep the towel dipped in). Use the same paper towel to wipe the pan between making hoppers.

6. Take a rounded ladle with about 1/2 cup quantity of batter and pour in the center of the pan and in a clockwise direction spread the batter to form a nice round circle or flower ring circle.

7. Cover and cook for about 2 minutes on medium-low heat. Uncover and place the hopper on a serving plate or in a casserole dish. You can also choose to serve as you make if your guests/family enjoy the crispy wings of the hoppers. You can also break an egg in the center of the poured out appam batter which can be had as is without any gravy/accompaniment.

8. Repeat till the batter is used up or as required. For the leftover batter, you could refrigerate and reuse even the next day to make more Milk Hoppers or make a sweet dish 'Vattayappam' (Steamed Rice and Coconut Cake).

Serve hot with Eggs in Coconut Milk or Chicken Stew or Vegetable Stew! Enjoy!

Manakish (Levantine Flatbread) or Pies with Za'atar

Manakish (pron.) Manaeesh is a flatbread such as pita bread made with yeast. It can be had as a wrap topped with variations such as Za'atar, Minced lamb, Cheese(such as Akawieh-a white brine cheese or Kashkawan), Chili or Spinach. I used to have a lot of the Cheese Manakish when I was carrying my little one Izzy.

Za'atar Manakish

There are various ways to make this dough but in essence it does not vary much from the Pita bread.

To make the Manakish dough or Pie dough,

You need:

Active dry yeast with sugar

• 2 tbsp of dry active yeast or 1 packet of dry yeast
• 21/2 cups of fine flour or unbleached all purpose flour or whole wheat flour *In India we do not easily get the all-purpose flour
• Additional 1/2 cup of flour for the kneading process
• 1-2 cups of lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 3-4 tbsp olive oil
• Chopped olives (optional)

* My mum adds eggs, but I will use that when I make my Pizza dough just as she does!

The make:

Cooking Time: 20 minutes| Preparation Time: 1 hr, 10 minutes|Makes 6 Manakish, 4 medium pies

The dough: 

Note: This dough can be used to make the Manakish wrap, pies and even Pita bread (just remember it takes 2 hrs more for the Pita bread to rest)

•  Whisk together the yeast, 1/4 cup of lukewarm water, sugar and 1 tbsp of the flour and let it rest for 10 minutes. It should have a foamy creamy texture however if it does not then your yeast has gone bad, so restart with new yeast. 
• Add 1 tbsp of olive oil to it the mix.
• Next take a bowl with the flour and salt and mix well. 
• Pour the yeast mix into a large bowl and slow keep adding the flour mix one cup at a time and knead well. You will find the mixture to be a bit stickier than the normal Italian pizza dough but that is fine.



On the oiled bowl

• Coat a clean bowl with a dab of olive oil and move the dough to the bowl, cover with a plastic wrap/cling film and allow it to rest and rise for about an hour and a half.

Dough ready to be wrapped

Za'atar topping:

Since I recently made the Za'atar spice blend, I decided to use the same.

• Take 4 tbsp of Za'atar in a bowl with 2-3 tbsp of EVOO and  mix well.
• Set aside

Manakish:

On dusted work top

• Dust some flour lightly on a wooden base or your clean worktop. Next take the dough onto the dusted base and knead it well, it may still be slightly sticky as you are kneading (dust flour as require but do not overdo). Divide the dough mix as required and roll out into your preferred size. Roll out the Manakish into a perfect or almost perfect round. I used my Chapati board(Indian Flatbread board and used its size as a natural measure).

Dusted worktop

Note: If you are making Pies, you need the dough rolled out to be thicker and smaller probably enough to cover the center of the board only, you can make it as small as you need for the pie as mini pies as well, just make sure it is thick. In fact you would not need to roll it using a rolling pin, just make it  into a small ball, hand mould it to the size you require and use the palm of your hand to flatten.

Rolling out the dough

Kneading one more time

Top with Za'atar mix

• Top with the Za'atar mix and place it in your oven on its base or a tray. Use the lower rack in case you have different levels. I placed mine on the base directly and kept the flame at medium. It literally takes not more than 2 minutes to cook. In case your oven does light on top, then pop it into the microwave for a minute on grill/bake. The settings on each oven is different so try it for one Manakish and see how it works for you.

In the oven

• Top with chopped olives if you like.
• After the manakish is cooked, you can fold it into a wrap (you can use parchment paper to cover and pack it as an evening snack for your loved one) . 

Just out of the oven

Side profile

Close up

Traditionally the oven is brick based and the bread is placed close to the fire. It literally takes one minute.

Normally the ones with lamb mince as a topping is usually made with diced tomatoes and vegetable oil and served with pickles or ground pepper and labneh or yoghurt. It is normally quite heavy and can be had as a  lunch or dinner meal.

Za'atar Manakish served up

I also tried the Za'atar topping on a Mediterranean bread I bought from Q-Mart. It had sundried tomatoes, herb onion, Pizza Sauce and the usual wheat flour, sugar, salt, etc.

Za'atar on Mediterranean bread

Hope you enjoy this as a snack, breakfast or meal! If using the mince meat (Lahem) option or for vegetarians egg plant or zucchini as toppings, it could be had as a meal on its own or with some Hummus and Fattoush on the side. Incidently the Mince Meat Manakish is called Lahem Bajeen in Arabic which is ground fillet mignon on flatbread. The Lebanese version is quite savoury where the meat is cooked with tomatoes and shallots. Try with with the variants of toppings. Bon Appetit...