To the sieved flour, add sesame seeds, asafoetida, dry roasted coconut, salt and mix well.
Add butter and rub it into the flour distributing it evenly.
When you fist the flour, it should hold its shape well.
If it doesn’t hold the shape add 1 more tsp of butter and rub into flour till it hold its shape well.
Now add water little by little and knead into a soft dough.
The dough should be pliant and soft but not soggy & too wet.
Make small marble sized balls using just your fingers (see the videtill all the dough is finished.
Spread on a cloth or plate and let it air dry or under a fan for atleast 30 mins.
Heat a wide pan with oil for deep frying. When it hot, bring the flame to medium.
Check the heat of the oil by dropping a pinched dough & when it starts to bubble furiously & slowly rises, the oil is ready for deep frying.
Add the balls in small batches, preferably a handful at a time.
Keep mixing it often to ensure even cooking of the seedai.
When the bubbles settle down and the seedais have considerably turned brown, drain into a bowl.
Uppu Seedai is ready for neiveidhyam.
Once cooled well, transfer to an airtight container.