In a clean white cloth, place maida firstly and make a bag by tying a knot as shown in the picture.
Steam it for 15 mins by keeping over the idli plate in a idli pot or in a steamer. But make sure all the flour is steamed well properly. Otherwise there are chances of bursting.
The condensing water should not affect the maida pocket as it will affect the texture. So keep over a trivet or something.
Once done and warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps.
In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.
Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick.
Heat oil and fry the seedais in medium flame for 8 to 10 mins. WARNING : Be at safe distance for precautionary measure always!
You can cook in high flame towards the end to bring the golden colour. Drain over paper towel.