Summarize the following:
This batter is gets its airiness primarily from natural fermentation.  The traditional leavening agent is plain yogurt, called "dahi" or "curd" in Indian recipes.  You may substitute plain Greek yogurt or buttermilk for this ingredient, as long as it has live active cultures.  1 cup all-purpose flour 2 tablespoons gram, corn, or rice flour (This adds a bit of flavor and texture; you can just use more all-purpose flour if that's all you have on hand.) 3/4 cup plain yogurt, or 1/2 cup buttermilk 1/2 teaspoon baking soda 2 tablespoons melted ghee, or clarified butter (you may substitute vegetable or olive oil)  1/4 tsp saffron for color (you may substitute a pinch of turmeric or a few drops of yellow food coloring) Water, as needed Whisk together the dry ingredients in a medium, non-reactive (preferably glass or ceramic) bowl.  Then add the yogurt or buttermilk and melted ghee, and stir well to form a thick batter.  Finally, add the saffron or food coloring to achieve a golden yellow color. Your batter should resemble a thick pancake batter.  Depending on the humidity and the moisture content of the yogurt or buttermilk you are using, you may need to add water to obtain this consistency.  If the batter is too thick, add water a bit at a time and stir well between additions. If the batter is too thin, stir in additional flour one tablespoon at a time. Cover the bowl and leave the batter to ferment in a warm place for 12 hours or overnight.  (In warm climates, just a few hours will suffice).  The batter will rise and become noticeably fluffier than it was the night before.  It is now ready to use.
Gather your ingredients. Mix up the batter. Adjust the thickness of the batter. Leave the batter to ferment.