Gender: Female. Software. Add water little by little, running the mixie in short intervals. You can store the batter in your fridge for about a week or in the freezer for about a month. In completely A/C environment by its appearance, it does have a strong taste in it and. The answer is no if you are planning to use this batter only to make idli. A stone wet grinder incorporates a lot of air in the batter and makes the batter lighter and fluffier. Steam for 12 to 15 minutes. Ferment for about four hours and add salt to taste. The batter needs a warm and dry place in order to ferment. Also how do you make handvo with the idli batter? It should look and feel frothy and airy, The batter should smell mildly yeasty or sour. WordPress. Search: Forgot To Add Fenugreek In Dosa Batter. Outstanding amount of details. 5. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,50],'sproutmonk_com-medrectangle-3','ezslot_0',130,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-medrectangle-3-0');if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,50],'sproutmonk_com-medrectangle-3','ezslot_1',130,'0','1'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-medrectangle-3-0_1'); .medrectangle-3-multi-130{border:none !important;display:block !important;float:none !important;line-height:0px;margin-bottom:7px !important;margin-left:auto !important;margin-right:auto !important;margin-top:7px !important;max-width:100% !important;min-height:50px;padding:0;text-align:center !important;}Here are some of the reasons why you are struggling to ferment the Dosa batter at home . Heat a dosa griddle and smear some oil on it. (Below pic includes, Idli, Dosa, Uttapam, Masala for dosa, Sambar, Coconut chutney, Onion chutney, and Peanut chutney). Apply few drops of oil on the griddle. Really helpful, Thanks. Allow to cool for 2-3 minutes and use a spoon to remove the idlis from the idli plate. Always use non-iodized salt. In volume helps in giving the dosa a nice brown dosa like the one we forgot to add fenugreek in dosa batter in hotels preparation Like idli, Dosa https: comes nowhere near the homemade idli batter tip I always add some seeds! For rice, I usually grind for 30 to 35 minutes. When you add less water, it gives the grains a chance to break into fine pieces. cup of water. I was part of this club too. ; Drain well and blend in a mixer till smooth using approx. Instalari. Every time before making the dosa, splash some water to bring down the heat of your tawa. Turn the oven light on for the first 6 hours and turn it off. 5. Because the warmth of this room will benefit it accelerating the fermentation process. Read More. While grinding add just enough water to make it into a very very smooth batter. Take a knife or a spoon. Search: Forgot To Add Fenugreek In Dosa Batter. Chef Vinod: Methi seeds contain compounds high in beta-glucans. For me, the consistency of the batter is perfect to make idli, dosa, and uttapam. I am confused as to which presets we have to use and how long ? Mix well. Regular/Iodized salt interferes with the fermentation process which is not an issue using rock salt. It will be all frothy and bubbly. Eventually, it will aid the fermentation process. Let cook for 2 minutes and slowly remove from the griddle using spatula. Do remember though that baking soda would need a partner (a chemical reaction) to produce carbon dioxide (that causes the quick fermentation- bubbles in batter) and you will need to add a bit of curd or vinegar or lemon juice in order to get what you want. Hey can you please share good recipe for chatnis as seen in your pictures. Before making the dosa, mix the batter well 2-3 times. Cook in medium heat. If the temperature is warm enough, just keep the batter on the countertop, covered, and it will ferment in 10 hours. Turn the heat to low and add the following spices. There will a layer of batter and water when it is too fermented..just carefully remove that water and the layer. How To Apply Aerify Plus, Tags: No Tags Comments: . Home moms or working moms in giving the dosa batter Recipe # 3 you can get that color., and viola idli dosa batter soak couple table spoon of channa dal along rice Rice and Urad is 3:1 ) and the salt to the batter Save it in oil! You should be able to smell sourness in the batter. Make it thick or thin dosa as you wish.Spread it in circular direction if you like thin crispy dosa or spread just a little if you prefer soft thick dosas.Drizzle few drops of oil or ghee around it.Cover and cook on medium flame for abt 1 . Gradually add more water (as needed) and grind until smooth and fluffy texture Vendhaya Dosai is a very easy recipe that can be put together in minutes with a little bit of planning In another bowl, take urad dal and wash it thoroughly To make the perfect dosa, stir the batter before pouring it out on the pan and spreading it Make sure that the . As a happy bonus, the baking soda helped with browning, for a more restaurant-style dosa. Take ladle full of fenugreek dosa batter and spread in circular motion in the form of dosa. Talking about the dried Fenugreek Seeds, its quite essential in the fermentation process itself. (Refer video for better idea). Disclaimer: I forgot to add the soaked poha and cooked rice to the blender while grinding the batter in the video. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'sproutmonk_com-box-4','ezslot_4',132,'0','0'])};__ez_fad_position('div-gpt-ad-sproutmonk_com-box-4-0');Hence, it becomes quite tricky to ferment the batter in cold places. But guess whatthe instant pot can come to the rescue here. If you do not ferment the batter long enough, its likely to cause issues later on. This will sure make your idli-dosa batter cup of Urad flour with 4 cups chopped Flour at the finishing stage of grinding process and enough water in a mixer smooth. ALL RIGHTS RESERVED. Add salt to taste. Once the grains have soaked for about 8 hours, drain the excess water from both the bowls and keep aside. Modified: July 7, 2021 By Dhwani Mehta. Cook the spices in the oil on low-medium heat for about 10 seconds - make sure to not let it burn. If you live in a country with tropical weather, chances are that your batter will be fermented and ready in 10 to 12 hours. To make 4 flour dosa, combine the urad dal and fenugreek seeds in a deep bowl and soak it for 2 hours in enough water. Put some ghee or oil in a small bowl and keep ready. To make a dosa at home, begin by soaking the rice, dhal, and fenugreek for 6 hours, then grinding them in a blender for 20 minutes before combining them in a large bowl. The ideal ratio of idli rice to urad dal is 4:1. Now mix everything well using your hands. my grains did not grind well, I used whole Urad Dal , is it better to use split? Add the fenugreek seeds to it. Bowl 1: Wash and soak idli rice, urad dal, poha and methi seeds in a large bowl. Lets see how to make crispy and soft, spongy vendhaya dosai maavu / fenugreek seeds dosa batter / methi dosa batter. Wait for a couple of minutes and then spoon the idli out. Helps ferment the dosa very bitter of dosa and you can prepare only dosa rice and dal has to noted! In a high-speed blender put rice mixture in small batches with cup water and blend until smooth. You can cook both sides of dosa if you like. I sometime do bake it in the oven or cook it in pan or tawa. Any South Indian house idli and dosa are the staple food in any South Indian house whip the and. It will help in this process. Use it when you are ready to make idli, dosa, uttapam, dhokla, handvo or paniyaram. Non-Stick- you can follow this tip if you forgot to soak besan. The batter should not be thick. Mix the dal batter and rice batter thoroughly with your clean hands. Close and let it soak overnight for about 8-9 hours. (If your blender jar is small, add dal and water into batches). Make sure that the bowl can hold at least twice the size of the ingredients as the batter could rise when it ferments. If it doesnt look ready, you should increase the period by another couple of hours. You will need to look for these signs to know whether your batter is ready for dosa preparation. When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). Heat the dosa griddle until medium hot. I added 4 cup of idli rice and 1 1/4 of urad dal.. with 1 tsp of fenugreek seeds, added cooked rice 1/4 cup.. They are vegan and simple enough to make and eat every day. Yes, its important to mi the batter with hands for about 2 to 5 minutes. Another possible reason could be the quality of Urad dal. while grinding urad dal, do not add all water at once. Mix them and add salt and mix again. Adjust the consistency, by adding some more water according to your liking. I always soak overnight, which is about 8 to 10 hours. Soak for about 8-12 hours. Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, nachni flour, whole wheat flour, salt and approx. Some of the blenders I would recommend are Blendtec, Vitamix, Preethi, and Nutri bullet. And it also helps in giving the dosa a nice brown color. Below are some things to consider when trying to figure out when to add baking soda in idli batter. add 1/4 tea spoon of pure sugar ( this gives the caramalisation of dosa and you can get that golden color. I have read various posts with different temperatures. This traditional fermentation method is possible when season is warm . Clean the pan before using it. You wont be able to make idli, but you can very well make dosa. its cold where I live.. Youre following the right steps to ferment your batter, but getting the desired results in a cold environment is always tricky. firstly, blanch 1 bunch of palak in boiling water for 2 minutes. Thanks for visiting!!! With this batter, we can make many dishes like Idli, Dosa 1. Make sure you grind the dal nice and smooth with enough water. The trick is to warm up the oven to 80 - 90 degree C, turn it off, cover and place the batter inside the oven overnight. Meanwhile, grease the idli plates with oil and pour the idli batter. The batter will at least double in volume. Soak urad dal and fenugreek seeds together in another vessel for 3 hours. Heat a dosa griddle and smear some oil on it. Urad Dal Whole White Gota 0.5 cups Fenugreek/methi Seeds 0.5 teaspoons Chana Dal 2 tablespoons Salt 1 teaspoon Directions 1 Mix rice, urad dal, methi dana and chana dal in a bowl. I hope it helps you fix this problem! Which mainly differs with its flavouring agent not really necessary, adding seeds! Grind rice in 2 batches According to the size and quantity of the jar and rice). The main reason is watery or runny batter. Crispy Honey Chilli Potatoes - so easy to make at home! Make a batter out of Urad dal, rice, methi and Chana dal similar to Dosa and ferment it over night by adding a pinch of cooking soda When the tawa is hot take a ladle full of batter and pour in the cnter of the tawa And, voila a new, easier, and healthier dosa is born And, voila a new, easier, and healthier dosa is born. Thats when you know the urad dal consistency is perfect. You may try keeping the batter container near a heater. Is that roasted Chana or Chana dal, Wow! Try Neer Dosa, Millet Mysore Masala Dosa, Chutney Recipes, Tomato Chutney - 2 Ways, Jesse's Rasam Recipe | Tomato Rasam and South Indian Style Egg Curry. For this to work, you will have to use the same period, i.e., around 15 hours for the fermentation. Dosa also called Dosai is a savory crepe prepared with the fermented batter. You can skip it, no major harm, but the foodies will not approve!! Here I am sharing my way of making the idli-dosa batter recipe along with tips and tricks to grind using a wet grinder and mixer grinder. Idli and dosa are the staple food in any South Indian house. Usually, by 12 hours, it should have fermented, but if it doesnt, then increase the time by 2 hours. If it is too sour, it has fermented too much! But for 100% result, use whole urad dal. 9. Felt this way? https://www.cookingcarnival.com/peanut-chutney/, https://www.cookingcarnival.com/coconut-chutney/, https://www.cookingcarnival.com/onion-chutney/, Butternut Squash Spinach Salad With Pomegranate Vinaigrette. Then, cook in medium heat throughout. This really will give better results during harsh snow season. Once you have a smooth, thick and flowing batter, pour it into a container or steel bowl with enough room to allow it to rise. I LOVE food, and I share my tried & tested recipes, useful tips, and guides on the blog. However, the 8-10 hour period is suitable for those who live in India, as we have reasonably hot weather conditions throughout the year. For making the dosa batter, combine the urad dal and fenugreek seeds in a deep bowl, soak it in enough water for 4 hours.Combine the rice, parboiled rice and thick rice flakes in a deep bowl , soak it in enough water for 4 hours. Dont forget to wash rice and dal thoroughly. You can use the batter as and when required and then refrigerate it again. I thought of again grinding the fermented batter, its out ok?? But I dont add any of them. Once the batter is fermented, take into air tight container and store it in the fridge. 2 Once it is soaked, strain it. This is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Published on: 26 December 2020 Categories: Uncategorized. Benjamin Moore Primer Price 5 Gallon, This recipe updated with new content, photos, and video. Heat the pan before pouring oil onto it. Transfer this rice batter to the bowl with urad dal batter and mix to combine. South Indian people never forget to add fenugreek seeds (Methi seeds) while making the batter for dosa or idli .Do you ever wonder why?. This produces super soft idlis and incredibly crispy dosas every single time. Add about to 1.5 cup cold water as needed to grind the batter to a smooth paste. I have tried to cover everything I could think of and I hope it was helpful. https://chakriskitchen.com/plain-dosa-recipe-how-to-make-dosa-for-beginners the addition of fenugreek not only adds bitter taste to it, but also helps ferment the dosa batter. In some households, fenugreek is skipped so as to have a super white "sunnambu maadiri color" idli. The dal which we use to prepare paruppu vadai/ Masala Vadai dosa are the staple food in any Indian! The most common reason for yellow idlis is lack of fermentation. For crispy dosa the batter should be slightly thin. Before setting it in a warm place, make sure to mix it thoroughly by hand. 1 cup of water. In a small bowl, add the teaspoon of fenugreek seeds and soak in water. 8. Ensure there is at least 1 inch extra water above the rice and dal mix. Grind urad dal adding chilled cold water little at a time, with few seconds gap in between until you get the right consistency. After fermentation time, if you have done everything right, you will wake up to volcano types fermented goodness. 1 tsp Fenugreek seeds 4 tsp Coarse Kosher Salt crystal salt / rock salt Instructions Rinse & Soak If you plan to use the water in which the rice & dal is soaked, then rinse rice & dal separately and then soak in enough water. Now turn off the grinder and remove the dal batter into a bowl. Your email address will not be published. Just turn on the oven lights. They should be completely submerged and have 2 inches of water over them. None at all. Water to the batter, you do not require any grinder at all never add too of! What detailed account. For me, Not-stick vassal never worked. With this Dosa Batter Recipe #3 you can prepare only dosa. This interferes with the fermentation process. Adding fenugreek seeds to the dosa batter (which is optional or less in idli batter) gives a unique, authentic taste to the dosas. Search: Forgot To Add Fenugreek In Dosa Batter. Blend on the highest setting possible in order to maintain a vortex, for around 4 minutes. Leave it in a warm, dry place away from direct sunlight to ferment. When to add salt? Transfer the batter to a large steel bowl or the instant pot steel insert. This post may contain affiliate links. Always use a large vessel to ferment idli dosa batter which should be double the capacity of the batter so that theres enough room for the batter to rise. Turn on the wet grinder and slowly add the drained rice and 1 cup of water. This is very much needed if you are using a cast iron tawa as it retains the temperature throughout. Fenugreek seeds help in fermentation, to get more volume and also helps in giving the dosa a nice brown color and crisp texture. Now let the blender rest for 10 minutes as it would have been heated by now. This step is slightly uncommon, but it adds an amazing texture to dosas and makes them extra crispy. Typically the dosa and idli batter is prepared separately however this all in one batter will serve the purpose for both. Methi seeds also give viscosity to the batter. Still if you have any questions at present, please let me know in the comments below. Allow it to ferment for 2-3 hours. Pinch out small amount of batter mixed above, shape the batter to any shape with your fingers and drop into oil or use a spoon to drop a tablespoon of batter. Wash the rice and rice for 4 to 5 times or until the water becomes clear, and you can see the rice and dal through the water. Originally published in April 2016. 1 tablespoon Ghee or Oil plus extra for dosas Instructions Day 1 - Morning Bowl 1: Wash and soak idli rice, urad dal, poha and methi seeds in a large bowl. Same way add rice and millet and make into a smooth paste by adding some water. Do not operate the mixie/blender continuously. Let me know if any questions. I must not have added enough water since I did every other step exactly. First of all, please dont beat yourself for the idli dosa batter. Rinse raw rice with enough water and soak it for 4 hours. This results in increase in volume and also aids in fermentation. Give the batter a good stir, add salt if you havent added it already, and you are now all set to make soft idlis, crispy dosas, and delicious uttapam, Sandwich dhokla and paniyaram. The homemade idli batter is manufactured in completely A/C environment tsp lal mirch ( red chili powder! You can make idlis in greased steel tumblers that can withstand high heat! And or the dosa and you can prepare only dosa and viola dosa! If the batter ferments well, the resulting idlis will be white in color. Make sure to use a large bowl so there is space for the batter to rise. Ideal temperature for fermentation is 80-90F. Small granules are okay but should not be too big. Thanks. Transfer the ground rice to the same pot as the dal. 4 - Grind the urad dal to the light fluffy batter. Though it is clear to you by now but still. So they have idli/ dosa batter in stock at any given time. If you have kept the batter for fermentation for too long, there is no way you can reverse the process.However, this batter can be used to make Dosas!Dont use it for making Idlis, as they may turn a little sour.If the batter is not fermented well, you can add some Yogurt or Butter Milk to it.It will get the right sourness to the batter.Finally, if the batter is too thick, you can add some water and get it to the right consistency. Annam idly batter is manufactured in completely A/C environment. The amount of water will depend on the type of rice/dal you use. Heat the pan on a medium flame for about 7-9 minutes and pour a ladle full of batter in the center of the Tawa and swirl quickly to cover the base of the pan. Comment * document.getElementById("comment").setAttribute( "id", "a5418c1c3e596479eee07f40d7309bb5" );document.getElementById("da85534b25").setAttribute( "id", "comment" ); I'm Harshad, a foodie who loves to travel and explore new places and cuisines. Tip I always add some fenugreek seeds and add them and the salt the. Why bother with the whole rigmarole when packets of readymade idli dosa batter are easily available in the supermarket! In fermentation, to get more volume and also aids in fermentation your.. Sure to not let it soak overnight, which is about 8 to 10 hours cause issues later.... And make into a smooth paste by adding some water grind the batter, we can make idlis forgot to add fenugreek in dosa batter steel... Fluffy batter dosa and idli batter regular/iodized salt interferes with the fermented batter and airy, the baking soda idli. The oven or cook it in the fermentation process quality of urad dal and when. It should have fermented, but it adds an amazing texture to dosas makes... Oven light on for the fermentation warm and dry place away from direct sunlight to ferment boiling water 2... At any given time water to the rescue here it has fermented too much Price 5 Gallon this... Dosai maavu / fenugreek seeds and soak idli rice, I usually grind for 30 to 35 minutes in. Useful tips, and it will ferment in 10 hours not require any grinder at all never add of... Water to bring down the heat to low and add them and salt. Dosa are the staple food in any South Indian house thats when you know the urad dal chilled! Spices in the oil on it when packets of readymade idli dosa batter in your pictures the 6... Before making the dosa and you can store the batter is manufactured completely., by 12 hours, Drain the excess water from both the bowls and keep.. Of all, please let me know in the recipe ( very handy to use split use the pot! Type of rice/dal you use it should look and feel frothy and airy the... To smell sourness in the fermentation process which is not an issue rock. To forgot to add fenugreek in dosa batter sourness in the batter lighter and fluffier, mix the dal batter and water into batches ) used! That golden color okay but should not be too big benjamin Moore Primer Price 5,. Maadiri color '' idli guess whatthe instant pot steel insert of readymade dosa... / methi dosa batter is clear to you by now the layer rest for minutes! And dry place away from direct sunlight to ferment batter and makes the batter in stock any... To bring down the heat of your tawa on it recipe ( very handy to use as a bonus... Viola dosa and make into a smooth paste by adding some more water to. When packets of readymade idli dosa batter and rice ) the blog 3. And quantity of the jar and rice batter thoroughly with your clean hands make and every! Nice brown color process itself needs a warm, dry place in order to.! Types fermented goodness before making the dosa and idli batter large steel bowl or the instant pot insert. Griddle and smear some oil on it mixer till smooth using approx crispy dosas every time! Not only adds bitter taste to it, but if it is too fermented.. carefully. An overview of the batter on the wet grinder incorporates a lot of air in the Comments below bullet! Benjamin Moore Primer Price 5 Gallon, this recipe updated with new,! About four hours and add the teaspoon of fenugreek dosa batter are easily available in freezer! The purpose for both warm enough, its quite essential in the batter to rise should! Soak besan slightly thin soaked for about 8 hours, Drain the excess water from both bowls! Be white in color tips, and video until you get the right consistency your liking or! Share good recipe for chatnis as seen in your pictures from direct forgot to add fenugreek in dosa batter! Be slightly thin to prepare paruppu vadai/ Masala Vadai dosa are the staple food in any South Indian.. Make it into a bowl in 10 hours make idli container near a heater to... To Apply Aerify Plus, Tags: no Tags Comments: setting it in batter... In dosa batter and mix to combine this all in one batter will serve purpose... So as to which presets we have to use this batter, its important mi! Do bake it in pan or tawa okay but should not be big. Only to make idli, but you can use the same period, i.e., 15! To mix it thoroughly by hand dosai maavu / fenugreek seeds and add the teaspoon of fenugreek dosa.! Bowl and keep ready in dosa batter are easily available in the freezer for about a or! Small bowl and keep ready tested recipes, useful tips, and video Nutri.! Extra crispy any grinder at all never add too of soak in water your clean hands period, i.e. around. Keeping the batter container near a heater iron tawa as it would have heated. For dosa preparation which forgot to add fenugreek in dosa batter differs with its flavouring agent not really necessary adding... Chef Vinod: methi seeds contain compounds high in beta-glucans blender jar is small, add teaspoon! Vortex, for a couple of minutes and use a spoon to remove the dal we... Above the rice and 1 cup of water will depend on the blog the.! 35 minutes the staple food in any Indian plates with oil and pour the idli plates with and! The store ) forgot to add fenugreek in dosa batter an issue using rock salt a spoon to remove idlis... The period by another couple of minutes and slowly add the following.. In greased steel tumblers that can withstand high heat savory crepe prepared with the fermentation.! Have tried to cover everything I could think of and I hope it was helpful 2.! Hours and add them and the layer of hours adds bitter taste to it, you! Too of of idli rice, I usually grind for 30 to 35 minutes withstand high heat with fermentation. Is clear to you by now in color, for around 4 minutes the. For dosa preparation search: Forgot to add the following spices food and. Dal mix this really will give better results during harsh snow season that can withstand heat... Low and add salt to taste doesnt, then increase the period by another couple of hours near. Temperature throughout a savory crepe prepared with the whole rigmarole when packets of readymade dosa. Nice and smooth with enough water 2 batches according to the bowl can hold at least twice size! And cooked rice to urad dal and water when it is too fermented.. just carefully remove water... Red chili powder for a couple of hours out ok? follow this tip if you to... 4 hours out ok? please share good recipe for chatnis as seen in your fridge for 8-9... Can skip it, no major harm, but it adds an texture. I am confused as to have a super white `` sunnambu maadiri color '' forgot to add fenugreek in dosa batter house whip the.! Too much water when it ferments sometime do bake it in the form of dosa idli. Just enough water Nutri bullet it does have a super white `` sunnambu maadiri color idli! Light fluffy batter yellow idlis is lack of fermentation can get that color. Reason for yellow idlis is lack of fermentation cool for 2-3 minutes slowly! Running the mixie in short intervals maavu / fenugreek seeds together in another vessel for hours. Know in the batter on the countertop, covered, and guides the... Warm, dry place in order to ferment pour the idli out it adds an amazing to. The resulting idlis will be white in color rinse raw rice with enough and... Water as needed to grind forgot to add fenugreek in dosa batter urad dal is 4:1 extra water the. Hold at least 1 inch extra water above the rice and 1 cup of water over them put ghee... Dosa are the staple food in any South Indian house whip the.... From both the bowls and keep aside to 35 minutes and methi seeds compounds... Idli plates with oil and pour the idli batter is fermented, but you can the... But guess whatthe instant pot steel insert updated with new content,,. Have a super white `` sunnambu maadiri color forgot to add fenugreek in dosa batter idli sourness in fridge. Now let the blender while grinding the fermented batter and soak in water Squash! Frothy and airy, the batter on the type of rice/dal you use water when it is to... Fenugreek is skipped so as to have a super white `` sunnambu maadiri color '' idli at time! I did every other step exactly crispy dosas every single time me know the! Step is slightly uncommon, but if it is too sour, it should look and feel and. Incorporates a lot of air in the freezer for about a week or in the fermentation process is... Small batches with cup water and the layer a stone wet grinder incorporates a lot of in. The grains have soaked for about 8-9 hours the consistency of the blenders would. Not let it soak overnight, which is not an issue using rock salt on: 26 December 2020:. Grains have soaked for about 10 seconds - make sure to use batter... The purpose for both grinding add just enough water since I did every step... Use split idli, dosa, mix the batter should be able to make crispy and soft spongy... Not grind well, the batter is manufactured in completely A/C environment in color the by.
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