Next we must steam the Pathrode rolls. For steaming, we have to pre-heat the steamer. Add water in a steamer and heat as per manufacturer’s instructions.
When water comes to rolling boil, place the prepared rolls on the plate or a wet cloth. Close and steam for 25 to 30 minutes.
After 30 minutes, check if the Pathrode rolls are well cooked. Reduce the heat, remove the steamer lid, the colour of the rolls would have changed from light green to sap dark green.
Now turn Pathrode rolls upside and check if they are still light green. This indicates that they are still not cooked. Continue to steam for few more minutes, may be another 10 minutes or until the knife inserted comes out clean.
The cooking time depends on the thickness of the roll. If pathrode roll is big with more leaves, it takes more time to cook and vice versa.
If you try to remove hot rolls and slice them, they tend to break. Allow the rolls to cool slightly in steamer or outside.
I have given details of the most common way of serving Pathrode in this part of coastal Karnataka.
The first method is, slice the rolls into thin or thick pieces as per preference.
Heat an iron tawa, place these slices and sprinkle coconut oil on top. Roast them until they are crisp or lightly charred. Serve this hot, tastes heavenly.
The second method is coconut oil tempering. In this method, heat coconut oil, saute mustard seeds, chana dal, urad dal. Fry until are golden. Also add red chilies and curry leaves. Add finally chopped Pathrode rolls (as shown in the video).
At this stage, if you feel to adjust salt, then add to the mixture.
Serve this tempered Pathrode as snack or breakfast and enjoy with a cup of coffee.