SEEDAI:

Soak 3 cups of raw rice in water for 2 hours and then drain it in a colander.
Pound the rice in a mixi into fine flour.
Then sieve the flour twice.
Heat a kadai and roast the rice flour on a slow fire stirring continuously.
The colour of the flour will change and if you try to draw a few lines with the
flour on the floor, the lines should flow without cracks.
That is the correct texture of the flour to make seedai.
Let the flour cool down.
Then roast 4tsp black gram to a light golden colour and when cooled, grind it to
a fine powder.
Sieve the rice flour and measure 2 cups of flour for the seedai.
Again sieve the flour with the black gram flour once.
Then add 2tbsp butter, 2sp of [white] sesame seeds, 1sp asafetida powder, ¾
cup of finely shredded coconut with enough salt to the flour and mix them with
yr fingers well. Then with enough water, make soft dough with the flour.
Make small balls out of them and place them on a clean white cloth.
After having finished all the balls, heat a kadai.
Pour enough oil and heat the oil on medium fire.
Fry a handful of balls at a time.
After the balls obtain a light brown colour, take them away.
Thus fry all the balls.
If the fire is high, then the inside portion will not be fried.
The frying of the flour and then frying the seedais in oil under medium fire are
the two important things for making the seedais perfectly.
Do not force strength in yr hands when you are making the balls.
They must be shaped into balls lightly.