>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).
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).