Method:

1. First rinse raw rice twice, and soak it in water for 2 hrs. Then spread the raw rice in a soft towel to absorb the excess water, Leave it aside for 30mins.Then grind it to a fine powder.
   
2. Sieve the flour.. Add the remaining coarse powder to grind in next batch and grind it again and then sieve it. The powder should be very fine.Roast the flour till you see steam coming out from the flour,Set aside to cool.Meanwhile dry roast urad dal to golden brown.
   
3. Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.
   
4. Now mix both the rice and urad dhal flour and sieve it once more .Now your flour for making seedai is ready. In a mixing bowl add the flour mixture with butter(melt it), sesame seeds,coconut and required salt mix it well once to even mixing.
   
5. Add water slowly and mix well to form a soft pilable dough.Then roll small balls a round bigger than peas and arrange it in a clean cloth. Dont roll them tightly just pinch , roll them once and put it on the dry cloth or newpaper. Let it sit for 15-20mins for the moisture to leave. Prick a single hole in each ball with a toothpick or pin if you want to more cautious.
   
6. Heat oil,when its hot - add the seedai balls in batches.Keep the flame in low medium and fry till golden then drain it in a kitchen towel or tissue paper. Don't be tempted to take it in lighter shade then the inside would not have been cooked - my first batch was like that so I made sure to fry the rest till golden and they were crispy and perfect.
   

My Notes:

• Make sure to sieve the flours.Add the remaining coarse flour to the next batch grind it then sieve repeat this process.
• If you have your flour smooth and very fine then your seedais will be smooth else it will be slightly coarse textured.
• You can use butter at room temperature or melt the butter as I did.
• You can even give the flour to mill and grind it if you are doing in bulk.
• Pricking step is optional. I did it randomly when I tried it for the first time but now the have updated the pics and now I didn't do this but still it was perfect.
• Make sure both the flours are sieved well before use.
• Roll the balls very smooth but gently not tight so that no splits are shown outside.
• Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas.
• If you feel your coconut is moist then dry roast in tawa for few mins and then add it. I added it raw only.
• You can even add 1/2 tsp jeera along with sesame seeds.
• If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.
• If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.

Reasons for seedai bursting and tips to avoid them:

• The moisture or air trapped inside the balls will make the seedai burst so pricking with holes with a needle and resting it in a dry cloth for 30mins were the tips given by my friends brahmin neighbour. And as its the first time I patiently pricked holes for most of the balls :)
  
• If the rice and urad dhal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.
• Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll and allow it to rest.