Uppu Seedai - 40-50 pieces

In a kadai with a thick bottom, dry roast urad dal on low flame until golden brown. Allow it to cool down and grind to a smooth powder.
Dry roast the rice flour on low flame until it is aromatic (approximately 4-5 minutes on low flame). Ensure that there are no lumps in the flour.
Transfer the roaster rice flour and urad dal to a mixing bowl. Sieve them to ensure a smooth mix.
Now add the sesame seeds, asafoetida, melted butter, and salt. Mix them all together with a spatula or your fingers such that you can make small balls when pressed together.
In this stage, add water as needed to make a soft and smooth dough. Add the water slowly to ensure the consistency is apt for making small balls.
To test the readiness, grease palms with ghee or oil. Take a small piece of dough and roll it using your palms. Small cracks may appear. Do not press hard to make the roll, gently make tiny balls.
Heat the oil in a Kadai for deep frying. A medium kadai can hold 12-15 per batch.
Once the oil is hot, set the flame to low and drop in the dough balls. Allow to fry for 2 minutes and turn them around.
Wait for the seedais to turn golden brown and you can see the oil bubbles reducing as the seedais cook. Use an oil-straining ladle to ensure you can collect the seedais, and have less oil.
Remove the seedais and drain onto a kitchen towel or tissue to remove excess oil. You can repeat it for subsequent batches. Ensure to store the seedais in an airtight container to maintain the crispiness.