In a saucepan boil 1 cup of water. when water starts boiling add jaggery and set aside for 30-40 minutes. Once jaggery is dissolved strain the jaggery water for impurities and set aside.

In a skillet lightly roast the rice flour for 2 minutes and set aside.

In a medium bowl add rice flour, roasted urad dal flour, butter, Jaggery water, sesame seeds, desiccated coconut and gradually add boiled water and make smooth dough. and set aside for 25 minutes.

Heat oil a deep bottom pan/ kadai until it is smoking hot. To test oil is ready just pinch a small dough and put into the oil if it comes back immediately then oil is ready.

While oil is heating pinch out small dough into size of small marble size balls slightly bigger than those you made for uppu seedai and set aside. Make sure to make balls by less tightly rolling the dough. Not make perfect round shape. Keep it outside for about 20 minutes, this will help the dough to dry out bit. and helps them to not bursting in oil. If you have time gradually prick the each individual balls before putting them into the oil. I didn’t do that step.

Then gradually put the small balls into the hot oil, you can fry about 15 nos at a stretch.

Flip the balls occasionally to get uniform heating, fry the balls until noise of oil subsides and it become golden brown. It takes about 3 minutes in medium hot flame. Makes sure to try first batch with few balls whether there is any bursting or cracking experience. Once cooked remove from oil using a slotted spoon and drain extra oil using a kitchen tissue.

Enjoy as much you wish.

For uppu sedai/Salt fried rice balls

In a saucepan boil 1 cup of water. when water starts boiling set aside.

In a skillet lightly roast the rice flour for 2 minutes and set aside.

In a small skillet dry roast ¼ cup of urad dal until it changes color to golden brown for about 3 minutes and set aside. When it cool enough to touch grind into fine powder using coffee grinder. and set aside.

In a medium bowl add rice flour, roasted urad dal flour, butter, salt, sesame seeds, desiccated coconut and gradually add boiled water and make smooth dough. and set aside for 25 minutes.

Heat oil a deep bottom pan/ kadai until it is smoking hot. To test oil is ready just pinch a small dough and put into the oil if it comes back immediately then oil is ready. .

While oil is heating pinch out small dough into size of small marble size balls and set aside. Make sure to make balls by less tightly rolling the dough. Not make perfect round shape. Keep it outside for about 20 minutes, this will help the dough to dry out bit. and helps them to not bursting in oil. If you have time gradually prick the each individual balls before putting them into the oil. I didn’t do that step.

Then gradually put the small balls into the hot oil, you can fry about 10 nos at a stretch. Once they cooked remove from the oil using a slotted spoon and keep it in kitchen tissue for extra removal of oil from it.

Flip the balls occasionally to get uniform heating, fry the balls until noise of oil subsides and it become golden brown. It takes about 7 minutes in medium hot flame. Makes sure to try first batch with few balls whether there is any bursting or cracking experience.