>I mostly eat roti/chapatis and puris; are they in this article under a different name? They are mentioned in the first paragraph of the article: "Before that

>I mostly eat roti/chapatis and puris; are they in this article under a different name? They are mentioned in the first paragraph of the article: "Before that, North India’s unleavened wheat-based flatbreads—rotis, chapatis, and puris—would have been made from whole grains" but don't seem to have separate entries, on a quick search of it. >Is uttapam just an appam variant? No. Appam is a Kerala dish. Uttapam and dosa are in the whole of South India (and of course now a lot of the world, at least dosa is). The dough for appam might be the same or similar as dosa/dosai and uttapam, though they may add other things to it, like toddy or neera (fermented or unfermented palm juice), for the consistency and a bit of a sweet taste. But uttapam is a cousin of the dosa, just thicker and often with a good amount of finely chopped onion and a bit of chopped green chili sprinkled on top, and flipped over so the top side is fried too (same with dosa, (shallow) fried on both sides).