MTR Uttappam Ready Mix For A Lazy Sunday Brekky!

Thick and fluffy, uttappams are South India’s twist on pancakes. Made with fermented rice batter, when paired with coconut chutney and sambar- this is a nutritionally complete meal.

If you’re looking for a head start (that ensures crispy edged uttappams), you’re bound to enjoy reading this review. From RTE meals to mixes, we’ve reviewed quite a few MTR products that yielded results of varying ranges. Reviewing a new launch, here is our MTR Uttappam Ready Mix review. 

How it tasted, the textures, and more details explained below. 

Key details on this uttappam mix are mentioned in the table below. 

While reviewing MTR uttappam mix, what were we looking for? What did we find? What were the parameters we set?

Taste, texture, overall quality and convenience were the primary parameters. 

1. Taste

Because the grains and lentils used to make dosas and uttappams are fermented, they have a subtly sour taste. Did MTR’s packaged mix showcase this? What about natural flavors and freshness?

Were salt, spices, and seasonings in sync?

2. Texture

Soft, fluffy from the center with crisp edges- this is the texture we were looking for, as this is the desired texture of a well-cooked uttappam. 

We tested these with chopped veggies like onions, coriander leaves and tomatoes. 

We let these cool and tasted them a few hours later, would these make for an ideal tiffin meal/snack?

3. Convenience

What ingredients are needed from the pantry for preparing the batter?

How long does it take the uttappams to cook?

4. Other Parameters

The price, packaging, ingredients, shelf life were recorded here. 

Price + Packaging

A 500-gram pack is priced at Rs 140/- It has a shelf life of one year. This comes in the standard MTR green and red pack. It is not resealable and has appetizing graphics of uttapams with sambar and chutney. 

Main Ingredients

This uttapam mix is made with Rice flour (62%), Black gram, Refined wheat flour (Maida), Iodised salt, Interesterified vegetable fat, Fenugreek, Acidity regulator (INS 296), Raising agent (INS500 (ii)).

How did we make this?

We followed the instructions mentioned on the pack, and as the addition of curd was optional, we skipped it.

We added 250 ml water to 200 grams of the mix but it was too thick. To correct this, we added approximately 50 ml more gradually. 

Tomatoes, onions, and coriander were added on top of the uttapams once they were on the tawa. We did not add any spices of our own. 

The uttappams were tasted with and without tomato chutney. 

Aroma + Appearance

This was essentially a white-colored mix with a light grainy texture. 

Converting the mix into batter was fairly easy, though it needed some adjustments, apropos the recommended one.

Taste + Texture

Convenient. Crisp. Tasty.

Right from cooking to the taste test, this was an absolute delight.

The batter made using this uttappam mix was effortless to work with. Not only did it fluff up beautifully, but at no point did we find the batter sticking to the surface of the tawa or breaking. The cooking was uniform.

Fluffy bites with crisp edges, the texture was great. As for flavor, the salt was well-rounded. Spice and veggies can be customized as desired. Thumbs up for this liberty. 

Cook these on a low-medium heat. Cooking on high heat will result in under cooked centers. 

Here are some interesting FAQs on MTR uttappam mix.

MTR Uttappam Ready Mix won our hearts. The convenience, the outcome- we were impressed. An effortless batter-making process followed by a desirable variation of textures and fresh flavors, you must try this. 

Have you tried MTR products before? How has your experience been?