• Soak the gram dal(channa dal) in water for 10 minutes. 

Preparing Dough

• Homemade rice flour is the best option for seedai than the store bought rice flour. The ratio of rice flour to urid dal flour is 11:1 (I have used ladle, so for 11 ladles of rice flour, we need to add 1 ladle of urid dal flour. You can use cup, tumbler or even spoon). We need to use the right ratio other wise the seedai will not turn out good. The more uriddal flour, seedai would be dark colour. Lesser urid dal flour results in very light color. So please maintain the ratio.
• Pass the rice flour and urid dal flour through the sieve atleast twice to make sure they are perfectly smooth.
• Take a bowl and add the flours along with butter, grated coconut, hing, salt and the soaked and drained gram dal and mix well with your hand so that all are nicely mixed up
• Then sprinkle water little by little and knead them to a smooth and stiff dough. Do not add more water and make the dough sticky. The dough should be stiff.
• Then grease your fingers and palm with oil and take small quantity of dough and roll it to a tiny ball. Do this for rest of the dough. Allow the seedai dough balls in clean cloth for atleast 5-10 minutes to dry. 

Frying Seedai

• Heat oil in a pan. Check if the oil is hot enough to raise the seedai immediately by dropping a seedai. When it raises immediately, then our oil is ready. Take the tiny dough balls in batches. Do not overload the oil with more seedai.
• Drop 20-30 balls at a time and deep fry them till they turn golden brown color and crispy. Remove the crispy seedai from the pan and place it in a paper towel to drain excess oil. Repeat the step for the rest of the seedai balls. 
• Now the crispy, crunchy and tasty Uppu Seedai is now ready for neivedhyam or for serving!