1. Pottali is an Ayurvedic dosage form that produces small, quick-acting, tasteless doses that are effective irrespective of an individual's constitution, season, or disease. 2. Pottali has advantages like long shelf life, compactness, easy dosing, and ability to withstand long journeys without spoiling. 3. The process of making Pottali involves preparing an ingredient mixture, wrapping it in cloth, cooking it at regulated temperatures in a pottali yantra using vidruta gandhaka, removing the cloth, and scraping deposits off the finished Pottali.

1. Vd.Ramakrishna Viswanadha
Ayurved Vachaspati (Ras)
RASENDRA RASASHALA
CME
Y.M.T .Ayurvedic Medical College & Hospital
Navi Mumbai

2.  Rasashastra dosage forms
 Khaeraleeya
 Kupipakva
 Pottali
 A drug dosage form intended to be in small dose,
quick to act, tasteless, and acts irrespective of prakriti,
kala, and effective to manage the disease.
 Pharmaceutics
 Pharmaceutics is the discipline of pharmacy which deals with all facets of the
process of turning a new chemical entity (NCE) into a medication
able to be safely and effectively used by patients in the community .
Pharmaceutics is the science of dosage form design.

3.  Advantages with Pottali
kalpa :
1. Long shelf life
2. Compactness
3. Easy to dispense
4. Facility to carry in
medical chest
5. Does not spoil even in
long journey

4. Puta- Pota-Pottali-Pottalika
Meaning:
Puta means –sanshlesha = to adhere=to give
support, to keep intact
Definition
Pottali can be defined as to collect scattered
material in to a compact dosage form to
ensure long shelf life and usability.

5.  According to Appearance
 According to Presence of Parada
 According to Gandhaka
 According to Agni with yantra

6.  Ingredients-
 Ingredients of the formulation
 Binding agent
 Silk cloth
 Valuka yantra
 Thermometer
 Pottaliyantra
 Steps:
1. Preparation of Pisti in
the stipulated shape
with agent
2. Wrapping with cloth
3. Cooking in Dola-yantra
of Vidruta Gandhaka at
regulated temperatures.
4. Removal of cloth and
scraping of deposits.

8. Gandhaka shodhan

9. Kharala yantra (End runner)

10. Making of Kajjali

11. Tamra Bhasma Preparation

12. Putapaka of Tamra bhama

13. Test of Bhasma- clips

14. Pottali Nirmana

16.  Pottali paka should be done only on
Mandagni (i.e, @135 o
C) in Vidruta
Gandhaka as advocated by Acharyas.
 Pottali becomes stony hard with
characteristic metalic sound
 Monitoring of Agni with a thermometer
timely from 120o
C to 150o
C is a must to attain
correct paka and loss of dravya due to
excess heat

17.  During paka ingredients are saturated with
druta gandhaka.
 This helps in increase in shelf life
 After consumption as it is less soluble and
absorbs gradually after ingestion, increases
the safety of the drug.
 Though during preparation Rasa is used, no
traces of Rasa(free mercury) are found in
finished product.This suggests that Rasa
acts as only catalyst in the whole process.

18.  The ultimate advantage of Pottali over
conventional Bhasmas is in its ability to
preserve the therapeutic efficacy of
Bhasmas for a long time, with out
compromising on the basic quality
parameters of Bhasma viz., nischandra,
rekhapurna and varitara.

19.  Contrary to popular belief that Bhasmas
have eternal potency, in practice it is
observed that they also tend to degrade,
become toxic if not preserved properly.
Hence the need of pottali kalpana.
 Pottali kalpana should be looked at as
advanced rasashastra (pharmaceutical
technique) to increase the shelf life,
therapeutic effects and safety of Bhasmas.