Step 1:

Method for making rice flour:

1. First rinse the raw rice twice, drain water completely.
2. Spread the raw rice on a soft towel and allow to dry completely for an hour.
3. Then heat a tawa and dry roast the dried raw rice - this is to ensure that the moisture is completely gone.
4. Grind it to a fine powder and sieve it well.
5. Add the remaining coarse powder and grind it again and then sieve it.
6. The powder should be very very fine so if you are grinding in bulk, do it in a rice mill.

Step 2:

Method for making urad dal flour:

1. Heat a pan, dry roast urad dal in a pan until slightly golden brown and nice aroma comes.
2. Grind to a fine powder and sieve it once.

Step 3:
Method for making seedai:

1. Mix both the rice and urad dal flour and sieve it once more to ensure they are very fine, now the flour for making seedai is ready.
2. Dry roast the coconut just for a few seconds to remove the moisture.
3. Then add it with the flours, butter, sesame seeds and required salt; mix it well once.

Step 4:

1. Add water little by little to form a soft dough.
2. Then roll into small balls, a round bigger than peas and arrange on a clean cloth.
3. Let it sit for 1/2 an hour for the moisture to leave.
4. Prick a single hole in each ball with a pin.
5. Heat oil and gently drop the balls in batches.

Step 5:

1. Keep the flame at a medium and fry till golden brown; drain on a kitchen towel or tissue paper.
2. Don`t take it out when slight ivory in colour or the inside will not be cooked. So be sure to fry till golden brown and they turn crisp.
3. Allow it to cool and store in an airtight container.

Notes:
1. Make sure both the flours are sieved well before use.
2. When rolling the balls, make sure the surface is smooth but roll gently and not tightly so that they do not split while frying.
3. Do not attempt to make bigger balls, for proper cooking inside make small balls, slightly bigger than peas. 4. The seedais are soft when hot, but taste after they`ve cooled down and they are crisp. 5. The flours can be made in advance too

Reasons for seedai bursting and tips to avoid them:
1. The moisture or air trapped inside the balls may make the seedai burst. Pricking holes in the rolled out dough with a needle and resting it on a dry cloth for about 30 mins prevent them from bursting.
2. If the rice and urad dal flours are not ground and sieved well, they will end up having small grains which may cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
3. Do not roll the balls tight, do them as smoothly and gently as possible. If you roll them tightly, then air bubbles might get trapped inside making them burst.

Recipe courtesy: www.sharmispassions.com