Add all of the ingredients listed under “batter” to a blender and puree until smooth. Pour the batter into an oven-safe bowl and set aside for now.
Pour 1 cup of water into the inner steel pot and place a trivet inside, then place the bowl on top. Secure the lid, close the valve, and cook for 12 minutes at high pressure (manual or pressure cook mode).
Carefully remove the bowl from the pot and quickly give it a good stir to mix well.
Scoop some of the mixture out onto a silicone mat and use a dough scraper to spread the mixture out into a thin layer - you’ll want to do this quickly, while the batter is still hot. Repeat using the remaining batter (I can spread the dough across 3-4 silicone mats). Allow this to rest on the countertop for around 5 minutes, or until cool.
Use a pizza cutter to slice the layers into equal-sized 2-inch strips and gently roll each strip tightly, into a cylindrical shape.
For the tempering, heat oil in a pan and once hot, add mustard seeds. When they begin to splutter, add the hing, green chili, curry leaves, and sesame seeds. Once the sesame seeds turn light golden, remove.
Place the rolls onto a tray and pour the tempering overtop. Garnish with cilantro and serve.