To a sieve add roasted rice flour and urad dal flour.
Sieve well. Discard the remains.
Sieved flours ready.
Add 1/2 cup jaggery to a sauce pan.
Add 1/4 cup water to it.
Boil until jaggery dissolves completely. No need to check for any consistency.
Strain and keep aside.
Discard the remains. Set aside to cool down a bit.
To a mixing bowl take sieved flours, 1 tablespoon butter and 1 teaspoon sesame seeds,1 tablespoon roasted coconut and 1/4 teaspoon cardamom powder.
Mix well first for the butter to be evenly distributed.
Then add the strained jaggery syrup.
The syrup is runny only as we are not looking for any thick consistency here.
Mix well, it will look crumbly.
Add water little by little to form a dough.
Gather to form a dough.The dough should not be too loose.
Pinch a small piece of the dough and roll it out into small balls little bigger than a marble.
Roll gently, do not roll tight.If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.It should be slightly bigger than a marble.
Let the seedais rest in the cloth for 20 mins atleast for the extra moisture to be absorbed. If you want prick the balls using a tooth pick just one prick for each ball.
Heat oil - First test by adding one ball.Then add in small batches.Fry in low medium flame.
Roll and fry for even frying. Fry in batches.
Fry till it is deep brown in color only then it will get cooked inside properly.
This browns faster because of the jaggery syrup in it. So make sure to fry in low medium flame.
Drain in a tissue, cool down then store in an airtight container.