Ragi Mudde: A Nutritional Powerhouse from Karnataka’s Culinary Tradition: A Review

Ragi Mudde, a traditional preparation from finger millet (Eleusine coracana), is a culturally and nutritionally significant staple of Karnataka, India. Millets like ragi are highly nutritious, drought-resistant and adaptable to semi-arid conditions, making them vital for food security and sustainable agriculture. Ragi Mudde is not only a source of carbohydrates, calcium, iron and dietary fiber but also an integral part of Karnataka’s culinary heritage, reflecting rural traditions, agrarian lifestyles and local cultural identity. The study analyzed traditional preparation methods, physicochemical properties and nutritional composition of Ragi Mudde. Ragi flour of varying particle sizes (150 μm, 300 μm, 450 μm, 600 μm, 750 μm) was used to prepare Ragi Mudde following conventional cooking techniques. Physical, chemical and functional properties such as bulk density, water absorption, moisture content, fat content and ash content were measured. The work was conducted at RNS Institute of Technology during 2025. Particle size of ragi flour significantly influenced the physicochemical characteristics of Ragi Mudde. Bulk density decreased while water absorption, moisture content, fat and ash content increased with coarser flour. Ragi Mudde prepared from finer flour had denser texture, while coarser flour yielded softer and more water-absorbent mudde. Nutritionally, Ragi Mudde was a rich source of calcium, iron, dietary fiber and moderate protein, supporting energy needs and overall health. Ragi Mudde is a culturally significant, nutrient-dense functional food that embodies the culinary heritage of Karnataka. Its preparation methods, nutritional value and adaptability highlight the relevance of traditional millet-based diets in contemporary nutrition and sustainable food systems. Preservation and promotion of Ragi Mudde can support and provide a sustainable, health-promoting dietary option for modern and traditional populations alike.