I mostly eat roti/chapatis and puris; are they in this article under a different name?
Is uttapam just an appam variant?
Is uttapam just an appam variant?
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).
I saw that, I more meant did they have a detailed description like the other ones, just under a different name?
Thanks for the info on the uttapam!
Not much. I think I searched for all three in it just before commenting. Though other forms of roti like rumali roti are mentioned.
>Thanks for the info on the uttapam!
NP.
Nope - the word, AFAIK means "cooked food" in this case, a pancake.
Appam is made from fermented rice and no lentils in the mix. Also it is cooked crispy on the edges in a deep wok[1] like cooking vessel.
Uthappam is made from batter similar to dosa batter (with lentils), but is never flipped while cooking (neither is the appam, but who cares). It's more of a thick open-sandwich style pancake with toppings - come to think of it, it's a griddle pizza with rice batter.
Fermenting is perhaps common between them, but the ferment in an appam is usually sugary substances (Kallu in the morning) and the Uthappam has no added ingredients for the ferment, so is more sour.
Uttapam is made when dosa batter doesn't get over for 4-5 days. The bread tastes sour due to the amount of time it gets fermented. It's garnished with onions and cilantro.
Dosa batter has a life cycle of it's own. 1. Overnight after the batter is ground and left to ferment -> Idly. Steamed buns(Something that's missing in the original article) 2. Evening of day one to day 3 - Dosa 3. beyond day 3 - Uttapam They also make a thing called Paniyaram after day 3 in the south which looks like cup capes, but tastes sour and is best eaten with chicken curry.