Appam is the good stuff from Kerala. The batter is usually mixed with coconut Toddy, a popular alcoholic beverage.

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.