Method:

1. Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth or news paper to absorb the excess water.
2. Grind it to a fine powder in a mixer.
3. Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
4. Heat a pan and fry the flour in medium flame until u see steam coming out from the flour. Just for a minute to say approximately.
5. Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour).
6. Give a fry for coconut gratings too. Just fry till excess moisture is gone.
7. Now sieve again both the roasted flours together.
8. Mix rice flour,urad flour,coconut gratings,sesame seeds,ghee,asafoetida and salt well.Add water and make it to a soft pliable dough.
9. Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. 
10. Repeat until you finish all the dough and arrange in a news paper or dry clean cloth.Let it be for 15 minutes. 
11. Heat oil in kadai and add the seedais. For safety stand away from the stove for the first batch.Divide and cook in 3-4 batches.Cook in medium flame. stir in between to ensure even cooking.
12. Cook until the shh…sounds ceases.Drain in paper towel.Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.

1. Prepare rice flour as mentioned above and repeat the same process in roasting both the flours and coconut grating. Also sieve together the flours as mentioned above.
2. Heat jaggery with 1/4 cup water and boil until it dissolves.
3. Filter it to remove any impurities.
4. Now mix the flour,coconut,jaggery syrup,ghee,sesame seeds well and then add water if needed to make a dough.
5. Make goose berry sized balls and arrange in a dry clean cloth spread or in a news paper. Give 15 mins standing time.
6. Deep fry in low flame to ensure cooking inside properly. Stir in between.Drain in paper towel and store in airtight container after it cools down completely.

• Tips for avoiding seedai burst: Do not roll tightly with pressure, donot roll smooth.
• Make sure you sieve the flours properly.
• Another tip from sharmi will help you if you make in small batches. Prick the seedais with a tooth pick or pin.
• Do not fry the flours until it turns in colour. Just heat it up. Thats enough.
• You can add a tsp of coconut oil while making the dough for extra flavour.
• Adding coconut grating enhance the flavour. The seedais smell and taste best from the next day…
• The colour of the seedai will be in lighter side if you reduce urad dal flour. If you add more the colour will turn darker.
• Just roast the flours lightly as mentioned without changing the colour.