Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
Grind it to a fine powder in a mixer.
Sieve the flour(you can add the remaining coarse rice to the next batch grinding).
Heat a pan and fry the flour in medium flame until you see steam coming out from the flour. Just for a minute to say approximately.You should be able to draw a line freely without breaks.
Fry the urad dal in medium flame with stirring every now and then until golden in colour. Cool down completely and grind to a flour. Sieve it and store in an airtight container to use in various snacks.
Give a fry for coconut gratings too. Just fry till excess moisture is gone.
Now sieve again both the roasted flours together.
Mix rice flour,urad flour,coconut gratings,sesame seeds, melt butter ,asafoetida and salt well.Add water and make it to a soft pliable dough.
Take small pinch and make into ball,try not to make it perfect round or not to give pressure while rolling. Do it gently. Repeat until you finish all the dough and arrange in a dry clean cloth or plate. Let it be for 15 minutes.
Heat oil in kadai and add the seedais. For safety stand away from the stove for the each batch. Divide and cook in 3-4 batches. Cook in medium flame. stir in between to ensure even cooking.
Cook until the shh…sounds ceases.Drain in paper towel.Store in airtight container after cooled down. The flavour is in its best when eaten from the next day.