Measure out the required rice and urad flour and dry roast till completely dry and put it through a sieve once more. Melt the jaggery with half a cup of water and allow to come to a boil. There is no need for thickening of the syrup. Allow to rest and this can be put through the strainer while mixing to make the dough. This step is to remove any impurities in the jaggery.
Mix the rice flour and urad flour and add all the remaining ingredients and mix well. Add the jaggery syrup through a strainer. Add a little bit at a time and mix the dough till you get a soft pliable chapati like dough.
Take small portions and make round balls about 1 cm in diameter and keep them on a clean towel. Once all the dough has been made into balls, start frying them, about 10-15 at a time. The oil should be hot but maintained on a low to medium heat so the seedais cook well. Since it has jaggery, it will tend to get brown very quickly on high heat and the inside won’t cook. Also, don’t turn the seedais for a minute or so after putting in oil as it may break.
Carefully fry them, remove and allow oil to drain. Store in an air right container.