Ingredients:
2 cups - rice flour
2 tbsp - urad dal
1/2 cup - coconut, grated
1 tsp - sesame seeds
1 tsp - cumin seeds
2 to 3 pinches - asafoetida
1 tbsp - butter, softened
oil to deep fry

   
Method:
For Flour:

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 make Seedai:

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.