Add 1 ½ cups water to the Instant Pot insert. Set on Sauté mode so the water starts to heat. Heating up the water before placing the batter in the Instant Pot will result in light muthia. Make sure to do this about 5 minutes before you are ready place the batter in the Instant Pot for steaming. Boiling it for too long may cause a lot if water to evaporate.
Muthia can be enjoyed steamed or enjoyed crispy with the optional pan frying step. 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 mixing gently to coat the tempering evenly on the muthia. Cook until the muthia turn golden on the sides. Garnish with grated coconut and cilantro.
To check if they are done insert a clean knife. If it comes out clean that means it is done. If they stick to the knife, simply put the bowls back in the Instant Pot and steam for another 2 minutes.
Substitute 1 cup of Calabash with cabbage.
Substitute 1 cup of fresh/frozen fenugreek leaves with spinach.
Depending on the exact ingredients used, you may need more or less water to make this dough. Make sure that the consistency of the batter is similar to thick cake batter.
You can also steam the whole dough in one deep 4 to 5 inch stainless steel bowl for thicker muthia. If steaming in one bowl, increase the cook time to 15 minutes.
Steamed muthias can be sliced and frozen. To defrost simply keep them in the refrigerator for few hours. After thawing temper them according to the recipe.