After the dough has rested, shape it into small odd shaped balls. You must roughly pat the dough between the palms of your hands and not make them smooth or perfectly round or mould them for too long.
Heat oil in a pan. My daughter gave me a small sauce pan so I could fill it to half its height in oil, which gave enough depth for the seedai to fry in a small quantity of oil. rather than a kadai full of oil.
Once the oil is really hot, reduce the flame to low. To test whether the oil is hot enough, add a very small bit of dough to the oil, and if the dough rises immediately and bubbles start forming around it, the oil is hot.
Add some of the dough balls. Do not crowd the pan as the dough should have space to fry. The oil will tend to splash when you add the dough even gently, so keep away and use a ladle as I did, to add the dough balls to the oil.
If the seedai is going to burst, you will know soon enough. If it stays stable for 3 minutes, you know its going to be fine! If it does burst, add a very little dry roasted rice flour to the dough to reduce the moisture. It may help. And keep a distance from the pan when the seedai is frying, to be safe.
After 4 minutes, gently turn the seedai in the oil with a slotted ladle, so that it cooks uniformly. The colour will begin to darken.
When it reaches a golden shade and then begins to brown (for me it took about 6 minutes on low flame) remove the seedai after draining the oil and remove to a dry colander or to a kitchen towel to drain.
Add the next batch, which will normally get done faster as the oil would have reached the right temperature.
Transfer all the seedai to a dry container (avoid plastic) and cover with a closely fitting lid only after it has cooled and reached room temperature.