1. Wash and drain basmati rice.
2. Spread out on a large absorbent cloth, till moisture is almost gone.
3. Grind in a mixie to a fine powder, or grind to a flour in a flour mill.
4. Roast gram dal with a tsp of ghee, stirring over low flame, till light pink in colour.
5. Grind to a fine powder in a small dry electric mixie.

To Proceed:

1. Take mentioned measures of the flours.
2. Mix coconut, cumin, butter, asafetida, salt, sesame.
3. Add water carefully, making a stiff dough.
4. Mould dough into smooth small balls.
5. Dry them over an absorbent cloth, till quite hard.
6. Deep fry in hot oil over low flame, few at a time, till crisp and golden.
7. Drain on an absorbent kitchen paper.
8. Cool completely before storing in airtight container.

Making time: 45 minutes
Makes: 25-30 seedai
Shelflife: 3 weeks or more