Clean and soak the gram for 6-8 hours. When well soaked, wash the dal and remove the husk while washing.
Grind into a fine paste with green chillies, ginger and pepper.Halfway
through grinding, add lime juice and salt. Continue grinding until the paste is fine and frothy. The longer the dal is ground the lighter will be the baras.
Heat oil in a kadai to boiling point. Wet the palm of the left hand and form into cakes with 1 tbsp. of the paste. Gently drop into the boiling oil, 6-8 may be fried at a time depending on the size of the kadai. Lower heat and fry them until golden brown on both sides. Drain off oil and keep aside.
When the baras are fried put them in lukewarm water for a few minutes to remove excess oil and make them soft. But they should be removed from the water before they are soaked too much. Otherwise they may break.
While the baras are being fried, beat the curds well. A little water may be added if the curds are too thick.
Roast jeera, coriander, red chillies and pepper on a dry tava and powder
fine. Add to the curds and heat until well blended. Add finely chopped
coriander leaves but reserve some of this for garnishing.
Take out the baras from the water and carefully squeeze out the water between the palms of the hands without breaking them.
Put them into the curds and serve cold, garnishing with chopped coriander leaves and 1/2 tsp. of chilli powder.