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Grease two 7-½ inch stainless steel plates with cooking oil or spray.
Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat.
Mix all the main ingredients except baking soda in medium bowl.
Once the water in the Instant Pot gets hot, add the baking soda to the batter and mix well.
Quickly pour the batter in the two greased bowls.
Place the Instant Pot trivet in the pot and stack the bowls on trivet.
Close Instant Pot lid with pressure valve to Venting.
Set the Instant Pot to Steam mode, with an external timer for 12 mins.
Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes.
Carefully take out the bowls. Run a knife around the edges so the muthia can be released on a plate.
Allow the muthia to cool for another 5 minutes and then cut into small squares.
To pan fry, Heat oil in a medium non-stick pan. Add mustard seeds and allow them to pop.
Lower the heat and add cumin seeds, sesame seeds, curry leaves and green chilies.
Cook for another minute as the curry leaves start to crisp up.
Add the cut muthia pieces to the tempering and mix gently to coat the tempering evenly on the muthia.
Cook until the muthia turn golden on the sides.
Garnish with grated coconut and cilantro.