Ragi Puttu Podi

Ragi PuttuPodi lets you, have your choice of breakfast. Consumption of Ragi in large amounts helps to decrease triglyceride (An ester derived from glycerol and three fatty acids. Triglycerides are the main constituent of body fat) levels in the body. It thins the blood to prevent blood platelet clumping, thereby reducing the risk of sunstroke and other coronary artery disorders. Vitamin B in Millets helps to break down carbohydrates and fat more efficiently. It reduceshomocysteine (an amino acid which occurs in the body as an intermediate in the metabolism of methionine and cysteine) level in the blood to prevent cholesterol from bonding and forming deposits.

Niacin in Ragi (a vitamin of the B complex, its deficiency causes pellagra.) prevents cholesterol from getting into the bloodstream and raises high density lipoprotein (HDL) in the blood. This protects the blood vessels from atherosclerosis and haemorrhage. The protein structure of Millets is quite like wheat the only exception is that millet is non-Gluten (Gluten:-A Mixture of two proteins in cereal grains, especially wheat, which is responsible for the elastic texture of dough.) grain while whole wheat contains a high amount of gluten, making it hard to digest.

Preparation Method
Mix Jeevans Ragi puttupodi with sufficient amount of salt and water. Rub the mix with hand for 5 minutes to obtain desired sandy texture. Keep the mix aside for 10 minutes. Layer the mold with puttupodi mix and grated coconut. Place the mold on a pressure cooker/steam vessel and steam it for 5 to 10 minutes.

Ingredients: Ragi Seeds (Finger millet).

500g refill pack – Available at all leading department stores.

*Best before 9 months from packaging.

Nutritional Facts: (Approx:values)/100g

  • Total carbohydrate82.6 g
  • Total Fat1.2 g
  • Cured Fiber1.7 g
  • Protein6.2 g
  • Calcium173 mg
  • Phosphorous70.8 mg
  • Iron3.0 mg
  • Zinc1.0 mg