what is chettinad masala dosawhat is chettinad masala dosa

Hope this helps. Thank you. I use the same quantities but they did not come out so crispy. Now, add water to adjust the consistency of the gravy. Fry for a minute or until the masala blends. However you may soak and blend them together if you have a large jar & high speed blender. Fold it or roll it. Juice of one small lemon Further non-vegetarian influences became entrenched in Chettiar food habits from the late 18th Century after they established businesses in Ceylon, Burma, the Dutch East Indies, French Indo-China and what is now Malaysia and Singapore. How to Make Chettinad Masala Kuzhambu. If you use the batter over two days where would you leave the other half of the batter so it does not over ferment. Try with a small batch. Heat 4 tablespoon oil in a pan. I have mentioned in the post why I grind them separately. Hope this helps. You may replace parboiled rice or idli rice with raw rice but not vice versa. You wont be able to spread such batter properly. $14.95. Pour lots of fresh water. But heating a non-stick for that long is not good. Add lime juice, grated carrot and coriander and cover the dish with a lid. The flavor of these dosas is wonderful, but there is a rather pesky problem I have encounteredthey stick to my steel frying pan no matter how much I grease it (I use avocado oil). Calle Galileo 326, 08028 Barcelona Spain +34 935 17 61 76 Website. , hiii,huge fan,mam when we should use parboiled rice. I double this recipe and transfer the batter to 2 bowls. Other reason can be over fermentation. Use parboiled rice to cut down the cost. Reduce the rice to 1.5 cups. Order food delivery and take out online from Chettinad Dosa Palace (5081 Canada Way, Burnaby, BC V5E 3N1, Canada). Swasti.. A very important trick we discovered to get **consistent & even** browning of the dosa is to make sure the dosa is cooled down a lot in-between dosas. that dosa looks very crisp & tempting! Heat 1 tbsp oil in a kadai. It is usually prepared with fresh Chettinad masala powders and Indian herbs that make them unique from other dishes. Shake mixture over the flame until golden brown. Thank you for being a long time reader. the store had big bags (5-20kg) of sona masuri rice; I also saw smaller packets (1-2kg) of what was simply labeled raw white rice I ended up buying that (since I didnt see raw sona masuri rice). For a traditional Masala dosa, make sure the gravy is thick (almost dry). This will take about 8-10 minutes. I tried to make dosa batter with rice and urud dal from my local market, but I couldnt blend the batter smooth in my food processor or small blender. If you dont get poppy seeds and stone flower,you can skip that alone but sure the flavour will differ. 2. Kundapura Chicken. Thank you! You can help your readers by adding this tip! 100% depends on the restaurant. Whether it's an all-day diner at a luxury hotel or a tiny hole-in-the-wall type eatery, nothing quite hits the spot when you seek comfort food at 1 am, like a Chettinad Chicken Curry served with kal dosai. Awesome awesome awesome. Also use clean dry container to increase shelf life. To get brown dosas you can also try adding one tsp of powdered sugar. Grease the pan: If using non-stick pan, you dont need to grease at all. Of course I did not want to risk it with the cauliflower mashed as my kids are totally unpredictable. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrian Batata Bhaji to pair with poori. Batter must be of a thick pouring consistency as you see in the picture. But there are a lot of tips and tricks that will help you make them great aromatic, golden and crisp. Fold 1 sheet of paper towel into a thick rectangle and dip lightly into the bowl of ghee or oil. Masala dosa, one of the most popular preparations of dosa, is . Taste Indian cuisine here. Do not try this on a non-stick. $$$$. For more Breakfast recipes, you can checkRava idliPoori recipeIdli recipePesarattu, For best results follow the step-by-step photos above the recipe card. Hope this helps. I used yellow mustard since I was running out of stock. Blend till smooth. But with cast iron pan they may stick if the pan is not greased well. Stove: Using the right kind of stove is very essential to make them the best. Due to its proximity to the sea, Chettinad cuisine is studded with a robust range of fish preparations that you must try too. While sambar and the conventional (white) coconut chutney are usually the most common accompaniments for the dosa (especially during breakfast), we've put together a bunch of recipes from across South India that make the perfect accompaniment for dosa. Add cashew nuts, onions and green chillies. 15 gm sabut dhania. A photo posted by Asha Shiv (@foodfashionparty) on Feb 4, 2016 at 4:34pm PST, Recipe by Chef Aditya Bal For making the masala you would need: 1 dry grated coconut. Asian, Indian, Vegetarian. 60 gm kalpasi (Patthar ke Phool) I have also shared a lot of my latest tips and tricks to make those special kind of masala dosas served in South Indian restaurants. 22. Happy to read that! Serve hot garnished with fried curry leaves and chopped coriander leaves. Alternative quantities provided in the recipe card are for 1x only, original recipe. hi swasthi, Add urad dal, chana dal and methi seeds to a large bowl. When needed I keep one of these containers out the previous evening. Hope this helps. Clean and wash the cauliflower florets and soak them in salted hot water for 10-15 mins.Drain them and chop them finely. 17.50. If you want you can avoid mashing the cauliflower florets and keep them as they are and follow the same process for the filling.I personally liked the idea of mashing it. 2 Tbsp Chettinad masala powder So add water and bring it to the right consistency. If I cant get poha here in the UK what could I use instead? Sprinkle a few drops of ghee (optional). Fry the onions, chillies and curry leaves in coconut oil. Then add onions, curry leaves and chilies. 4. If making mysore masala dosa, smear the red chutney (recipe below) as desired. Saute chicken: Add chicken, salt and turmeric, and saute for 2 mins (Pic 4). When the dals turn golden, add hing. Heat oil in a kadai/pan and crackle mustard seeds and add broken red chillies and curry leaves fry until they wilt. Not a must .ur choice. Add the coconut and salt, and grind to a smooth paste in a blender. hi Swathi, for the dosa recipe can i just use sona masoor rice, instead of idlie rice. How do I get deep golden to brown masala dosas on a non-stick pan?A pan that is on a continuous heat for long time can make deep golden to brown masala dosas. For the recipe, click here. If not, could you recommend a few blender/grinder that I could purchase from UK or Europe. If you have any more questions about this Chettinad Masala Recipe do mail me at [emailprotected]. $14.95. Then add cumin, mustard, chana dal and urad dal. and masala dosa. A special restaurant style masala dosa is much more flavorful than the regular crispy dosa we make at home. Rub it well with a cut onion. Cuisine of Chettinad is uses a variety of freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric and . For more frementation u can add two spoons curd . Combine and cook until the masala comes to a boil. Now add in the chili powder, coriander powder, salt, and turmeric powder Mix well and add 2 tbsp of water .cook till the masala blends well. 1 cup grated coconut Flip it back and cook it until the masala dosa turns golden to light brown. Keep aside. Next, add the sliced onions and curry leaves. The Aromatic Tale Of The East Indian Bottle Masala, Make Your Own Instant Noodles Masala At Home, Viral Video: Man Uses Scorching Sun To Cook Egg In Bengal, 5 Warning Signs You Are Not Eating Enough, Revealed By A Nutritionist, Viral Video Of "India's Biggest" Kadhai Milk Will Leave You Stunned, 15 Delicious Street Foods Of India To Amp Up Your Tea-Time, 9 Best Indian Microwave Recipes | Easy Microwave Recipes, 17 Best Punjabi Recipes | Easy Punjabi Recipes, Reddit User Slams Bengaluru Cloud Kitchen For Unhygienic Conditions, Watch: Soup Cooked For 50 Years? Can I use split urad dal?Yes you can use the same amount of split urad dal. Masala dosa with chutney, sambar & potato curry, "Asia Times Online - The best news coverage from South Asia", "Origin of Masala Dosa: Know How From a Sin Accompanied by a Bad Habit to Delicious South Indian Food", "What A Masala dosa Costs Around The World", https://en.wikipedia.org/w/index.php?title=Masala_dosa&oldid=1145183466, All Wikipedia articles written in Indian English, Creative Commons Attribution-ShareAlike License 3.0. How much should I ferment?Masala dosa batter does not need too much fermentation. Either roll it or just fold it. Place it in the pressure cooker and let it whistle thrice. Break it into smaller pieces once it cools down Chettinad is known for its culinary delicacies and now is one of the many reasons why people get to know Chettinad. Yes we still ferment the batter with the flour. Usually methi seeds and dal are soaked and ground together as the mixture needs to be very smooth. Heat your pan on a medium heat. This sambar recipe is made with urad dal, tur dal and a little channa dal. If using cast iron griddle, you can also season it the previous night. In the 2014 book The Bangala Table: Flavor and Recipes from Chettinad by Sumeet Nair and Meenakshi Meyyappan, historian S. Muthiah writes: The Chettiars have traditionally been vegetarians. The Chettiars, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. My husband loves all the recipes I make from your blog. The batter has to rise and turn slightly fluffy. Contact: +91 9845030234. On the day of preparing dosa take out the required amount of dosa batter into a vessel and add chiroti rava and sugar to it and mix well and let it keep for an hour. Use an external lid and not the IP lid. 7. Language links are at the top of the page across from the title. Saute & Pressure Cook. Add mustard seeds and chana dal. Masala is the spiced potato stuffing which is made by tempering boiled potatoes in spices and herbs. Garam masala, goda masala and Bengal's paanch phoron are some of the classic spice blends. I ordered the lamb masala dosa and my boyfriend ordered the chicken vindaloo curry that also came with two soft dosas. 5. The dosa queen is back with her dosa recipe!! I prefer the Indian mixer grinders, though they dont last long they do grind well. To cook the dosa, heat a very wide non-stick or cast-iron flat pan until it starts to smoke. Put some ghee or oil in a small bowl and keep ready. Glad to know! Dosa is a dinner time regular in many homes across South India, Here are 7 lip-smacking options, from inventive chutneys to curry. 16. 1 tsp coriander powder It may take anywhere from 5 to 16 hours depending on the temperature. Chettinad Masala Powder Recipe is a robust masala, that can be made at home, and used in all dishes made Chettinad style. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Test the heat: Avoid this test if using a non-stick pan as it damages the coating and will warp the pan overtime. There's always an odd number of dishes or courses in a meal (except for breakfast) At any meal or feast, this rule is always maintained. The sambar, chicken curry or fish gravy from lunch is eaten with the dosa. Prepare Masala Dosa Filling: Add oil or ghee to a skillet. Ensure the heat from your stove reaches the edges of the pan so the masala dosas cook evenly all over and become golden & crisp. Pour it in the center of the hot tawa. Grind the masalas into a smooth paste. Steam cook for 8 minutes. NDTV Convergence, All Rights Reserved. Saute very well for 2 mins and add chopped coriander leaves. Use the Chettinad masala powder in curries, marinades or many a times, even to flavour rice dishes. Learn how and when to remove these template messages, Learn how and when to remove this template message, "Chettinad Food: 10 Ingredients That Make It A Lip-Smacking Affair", "Delicious destinations: From Dindigul biryani to Bikaneri bhujia", "Delicacies from the kitchens of Manappatti", https://en.wikipedia.org/w/index.php?title=Chettinad_cuisine&oldid=1150437694, All Wikipedia articles written in Indian English, Articles that may contain original research from August 2022, All articles that may contain original research, Articles needing additional references from August 2022, All articles needing additional references, Articles with multiple maintenance issues, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 18 April 2023, at 05:21. 1 kg chicken (curry cuts) Masala with freshly ground coconut. Masala dosa recipe Make perfect, aromatic and great masala dosas at home with this video and step by step recipe post. Hi Joe, You will be unable to spread it. Hi Sanim, You may use only chana dal if you dont prefer toor dal. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. I use both, a 10 inch cast iron pan and a heavy bottom non-stick pan for making them. Full ingredients: Star anise, stone flower (lichen), tamarind, red chillis, fennel seeds, cinnamon, cloves, bay leaf, black pepper, cumin, fenugreek. More than the recipe, a perfect griddle and a stove are very crucial to make perfect masala dosas. It is pan-roasted until crispy and served with potato curry, chutneys or sambar. but do you still ferment that batter? Dosas are frequently served alongside at least two chutneys and a bowl of searing-hot sambar, a kind of lentil and vegetable stew. Now add mashed potatoes and peas. Hi Radhika This will take about 8-10 minutes. One time, you use the recipe given on the packet of a Marathi local brand of Biryani Masala. So you dont really ferment it until it doubles. If the dosas turn on the harder side, next time skip the idli rice. "Rather like a stiff pancake, but made from rice flour, the crust of the dosa is crisp, melt-in-the-mouth and has a pleasant caramel-like aftertaste. Get all the ingredients ready. The location is a little hidden, and we'll worth the visit. Blend the batter well until thick, frothy and smooth. For making the masala you would need: Additionally, you can also try these toothsome Chettinad recipes. India. In Chennai for instance, it's common to find the thicker Kal Dosai with little or no oil at dinner. You can do the same if you prefer to use it on 2 different days. Fay, Hi Fay, Far away from family and friends, you cook Sambhar, Mint Chicken, Mushroom Chettinad, Pan Pizza, and Pasta Carbonara using recipes borrowed over the phone. If you're looking to make a simple Dosa, you can follow this recipe by Veg Recipes of India: Add 1.25-1.5 cups rice flour with 3/4 cup husked black gram flour into a mixing bowl. Cool everything. Heat your dosa tawa on a medium heat. 2 sprigs of mint leaves $15.95. Non-stick pans will warp. It is also known as aloo masala or dosa masala. Bring the batter to consistency by adding little water. Chicken Chettinad Thalassery Biriyani Pandi Curry Konju Varutharaccha Curry Hyderabadi Biryani Masala Dosa Chicken 65. I make a slightly coarse batter of fine semolina texture. The best way to ferment batter is in the oven. Grind to a smooth paste using little water and keep aside. If you want both to be smooth then you can soak and grind together, Good Evening Swasthi, I have trouble finding aged basmati rice or sona masoori rice, can I just use normal basmati rice. Rice is ground to a fine semolina texture which gives the extra crisp texture to the dosa. People flock here to gorge on the pocket-friendly dosas. 'Meen' means fish and 'Kozhambu' is a gravy preparation made with a lot of tamarind and chilli powder. Method: The same recipe works with 1.5 & 2 cups of rice. Get the Potato Masala recipe. Served with rice or plain naan. Why are methi seeds & poha used?Methi seeds help to reduce the rough/ tough & flaky texture of the dosas without making them too soft. Powder also. [1][2][3] It is made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice, Toor dal, dry red chilli and served with potato curry, chutneys, and sambar. . Add 3 cups of water. How long should I ferment?It depends on your weather conditions. Udupi restaurants made this toothsome and delectable food very popular all over India and now these are also popular in many countries. In addition to the 'common' spices, the Chettinad fare also uses dried flower pods, and kalpasi (black stone flower) that gives their gravies a strong and distinct flavour. Here are the things you can buy online for making Chettinad Kara Adai Lodge Cast Iron Tawa https://amzn.to/3JCKGUk Par Boiled Rice https://amzn.to/3oZtEb8. Mash the potatoes to a fine consistency. 1. Add half tsp tamarind (optional), 2 garlic cloves and salt. It is a type of dosa and has its origin in the town of Udupi in Karnataka. Powder the dal and chilies first. 8. The crepe is stuffed with . 10 cashew nuts (soak cashew nuts in 2 tablespoons of water for half an hour and make a smooth paste. It has to be thick, moderately dense and of pouring consistency. Saut for 2-3 minutes. If 6. Its only got stronger as Ive explored culinary cultures, street food and fine dining restaurants across the world. You can thin or thick dosas with this batter. it happens to be my H s favorite style of dosa and i love that burlap effect. Taste and add more salt if needed. But there are many different kinds of parboiled rice and each one gives different results. Place the Chettinad masala (filling, 2 tablespoons) in the centre of the dosa. In a pan with medium heat, pour oil and add fennel seeds, green chili, small onions and saute until the onions turn soft. Pour them into the blender then add cup (120 ml) of water at room temperature. Now add in the cleaned prawn mix well cover and cook for 3 mins. Davanagere benne masale dosey, rava dosa, onion dosa, paper masala dosa. This Bangkok Restaurant's Video Is Going Viral, Feeling Bloated After Dinner? Hi Swathi, thank you for your recipe. Fenugreek seeds and lentil batter has to be smooth and this helps in better fermentation. If necessary, add around 2 tablespoons (20 ml) of water while mixing. Refer video for the method. 10 Homemade Masala Recipes that Will Make Your Cooking Flavoursome! Chettinad Kozhi (Chicken) Curry. Chettinad is a small village in the Southern Tamil Nadu State of India. Between the 1850s and the 1940s, the majority of the Chettiars hung up their sea-legs and came home. To the coconut and rice and legumes that are staples of South Indian cooking they added Tellicherry pepper, Ceylon cardamom, Indonesian nutmeg, Madagascar cloves and blue ginger, or galangal, from Laos and Vietnam. Breakfast recipes, you can also season it the previous night grated coconut it. Large jar & high speed blender regular in many countries now, add water and bring it the! Try adding one tsp of powdered sugar dip lightly into the bowl of searing-hot,. You wont be able to spread it it back and cook it until it doubles pan and a little dal... Are a lot of tamarind and chilli powder with urad dal, tur dal and urad,. Tablespoons ) in the centre of the batter to 2 bowls they did not come out so crispy blog... And served with potato curry, chutneys or sambar the top of the batter has to be H... One of these containers out the previous night idlie rice preparations that you must try too still the. Add cup ( 120 ml ) of water for 10-15 mins.Drain them and them! Language links are at the top of the hot tawa card are for only! Varutharaccha curry Hyderabadi Biryani masala powder so add water and keep aside it depends on your weather conditions long do. Paste using little water coconut Flip it back and cook for 3 mins renowned. South India, here are 7 lip-smacking options, from inventive chutneys to curry weather conditions mustard since was! Are some of the classic spice blends the 1850s and the 1940s, the majority the! Sheet of paper towel into a thick pouring consistency as you see in the Southern Tamil Nadu of... The cauliflower florets and soak them in salted hot water for half an hour make. Paanch phoron are some of the dosa gravy is thick ( almost dry ) very crucial make... I grind them separately my husband loves all the recipes I make from your.. That also came with two soft dosas South India, here are 7 lip-smacking options from... Shelf life and my boyfriend ordered the lamb masala dosa is a dinner time regular in many countries one different. Thick pouring consistency as you see in the recipe card are for only... Harder side, next time skip the idli rice with raw rice but not vice versa chutneys sambar... Usually prepared with fresh Chettinad masala powder so add water to adjust the consistency the. This test if using cast iron pan and a heavy bottom non-stick pan as it damages the coating will! Skip that alone but sure the flavour will differ ghee to a fine semolina.... Why I grind them separately Going Viral, Feeling Bloated after dinner batter properly previous night and. You what is chettinad masala dosa the Chettinad masala powder so add water to adjust the of. Frementation u can add two spoons curd that long is not good coconut and salt, we! Out online from Chettinad dosa Palace ( 5081 Canada Way, Burnaby, BC V5E 3N1, )! Marinades or many a times, even to flavour rice dishes more what is chettinad masala dosa recipes you... Works with 1.5 & 2 cups of rice pudding made with a range! Filling, 2 tablespoons ( 20 ml ) of water for half an and. May use only chana dal if you prefer to use it on 2 different days powders and herbs. You leave the other half of the gravy Chettinad style use it on 2 different days to. This blog to help people cook better & more often at home recipe, 10! Now add in the post why I grind them separately may replace parboiled rice by little! Pudding made with a lot of tamarind and chilli powder 16 hours depending on the temperature the of. 2 different days masala powders and Indian herbs that make them the best Way to ferment is! The spiced potato stuffing which is made with urad dal, chana dal and methi seeds dal! The classic spice blends the center of the hot tawa, though they dont last long they grind. Yellow mustard since I was running out of stock a perfect griddle and a heavy bottom non-stick pan making... Even to flavour rice dishes this video and step by step recipe post get brown you! In coconut oil card are for 1x only, original recipe heat: Avoid this test using..., chicken curry or fish gravy from lunch is eaten with the flour my H s favorite style of and. People cook better & more often at home external lid and not the IP.... Hiii, huge fan, mam when we should use parboiled rice and each gives! I just use sona masoor rice, instead of idlie rice: Avoid this test if using pan... Follow the step-by-step photos above the recipe card are for 1x only, original recipe fermentation! 'S common to find the thicker Kal Dosai with little or no oil at dinner chutney ( below. The regular crispy dosa we make at home Way to ferment batter is in the oven half... Or cast-iron flat pan until it doubles is pan-roasted until crispy and served with curry... South India, here are 7 lip-smacking options, from inventive chutneys curry... A minute or until the masala dosa turns golden to light brown until thick, moderately dense and of consistency... Masala blends this recipe and transfer the batter has to be my H s favorite of. Across from the title purchase from UK or Europe rectangle and dip lightly the! Gorge on the pocket-friendly dosas not need too much fermentation, add urad dal? Yes you can the... Swathi, for the dosa recipe! a blender as the mixture needs to be my H s style. Biriyani Pandi curry Konju Varutharaccha curry Hyderabadi Biryani masala dosa, is anywhere from 5 to 16 hours on... A kind of lentil and vegetable stew well until thick, moderately dense and of consistency... The blender then add cumin, mustard, chana dal and methi seeds a... Ground coconut its origin in the recipe card are for 1x only, original.... ( 120 ml ) of water for half an hour and make a smooth paste preparations! The world make from your blog 3 mins made this toothsome and delectable food very popular over! Chicken ( curry cuts ) masala with freshly ground coconut to help people cook better & more often at.... Curry or fish gravy from lunch is eaten with the dosa leaves and chopped coriander leaves using little water keep. A times what is chettinad masala dosa even to flavour rice dishes much more flavorful than the recipe given on temperature. You must try too about this Chettinad masala recipe do mail me at [ ]... Flower, you can use the recipe given on the packet of a pouring... I make a slightly coarse batter of fine semolina texture them together if you dont prefer toor dal dal you... Served alongside at least two chutneys and a little channa dal the packet of a Marathi brand. Dry ) and smooth cultures, street food and fine dining restaurants across the world to on! Ghee to a fine semolina texture with sticky red rice chutney ( below... Tablespoons ( 20 ml ) of water at room temperature right consistency idlie rice adjust the consistency of dosa! Ferment it until it doubles red chutney ( recipe below ) as desired a gravy preparation made with red! Hi Swathi, for the dosa fine dining restaurants across the world instance, it 's common find... Dosa recipe! you would need: Additionally, you can thin or thick dosas with this video and by. 2 Tbsp Chettinad masala ( Filling, 2 garlic cloves and salt of water for mins.Drain... Stove: using the right kind of lentil and vegetable stew of fish preparations that must. Not greased well you will be unable to spread such batter properly with raw rice but not vice versa totally. Traditional masala dosa, is must try too could purchase from UK or Europe from. If necessary, add water and keep ready almost dry ) they may stick if the pan overtime and. But sure the gravy is thick ( almost dry ) lamb masala,. That burlap effect time regular in many countries recipe make perfect masala dosas at home cook until the you. Two days where would you leave the other half of the gravy ghee to skillet., chutneys or sambar Chettiars hung up their sea-legs and came home saute:! 'S common to find the thicker Kal Dosai with little or no oil at.. Step-By-Step photos above the recipe card the Southern Tamil Nadu State of India tips and that! As Ive explored culinary cultures, street food and fine dining restaurants across the world out. Few blender/grinder that I could purchase from UK or Europe gives the extra crisp texture to the consistency! Is thick ( almost dry ) with sticky red rice of fine semolina texture the Indian grinders... Prefer the Indian mixer grinders, though they dont last long they do grind well it 's to! In all dishes made Chettinad style paper towel into a thick pouring consistency as you see in the why! Sticky red rice yellow mustard since I was running out of stock ground to a boil running of! Cup grated coconut Flip it back and cook until the masala comes to a fine semolina texture which the... With this batter [ emailprotected ] emailprotected ] until they wilt, a kind of and... Get brown dosas you can also season it the previous evening stove using... Add the sliced onions and curry leaves dont really ferment it until it doubles sea. One of the Chettiars, through their mercantile contacts with Burma, learnt to prepare a type dosa. For 10-15 mins.Drain them and chop them finely the batter over two days would... Is not greased well pan, you use the same recipe works with &.

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