Roast rice flour well until you see steam rising from it. Roast urad dal and roasted gram flour too well. Do everything in medium flame stirring constantly without changing the colour of the flours.
Dry roast grated coconut too until golden and dry, in medium flame.
Sieve the flours together, twice.
In a mixing bowl, add the sieved flour, red chilli powder, roasted coconut, butter, sesame seeds, asafoetida, salt and mix well.
Add water to make a dough. The dough should be on dry side, not soggy. Make small tiny balls out of the dough.
Make sure to not apply too much pressure while rolling.
Repeat to finish and spread over a clean kitchen towel. I spread over kitchen tissue.
Heat oil in a heavy bottomed kadai. Add the seedais in small batches.
Keep yourself away from the frying seedai. It may burst after one or two minutes only.
Once you know it is not bursting, stir it to ensure even cooking.
It takes a lot of time for the seedais to get cooked, so be patient and drain only once the bubbles ceases and the shhh sound stops completely. Drain over paper towels.