In a large bowl, mix both the flours, yoghurt, and enough water to form a thick batter. Cover it up in a muslin cloth and keep it aside for 24hours.
In a pan, add 1cup of water and sugar and make a sugar syrup of one string consistency (When the syrup is boiling, keep checking for consistency. Take some syrup, let it cool and dip your finger and thumb in it. One-thread consistency is when a single thread of liquid is formed and does not break when your forefinger and your thumb are pulled apart gently. Two-thread consistency is when two threads of liquid are formed when your forefinger and your thumb are pulled apart)
Heat enough oil in a heavy bottomed pan and bring it to smoking. Make a little hole in the muslin cloth to form jalebi patterns on the pan
Deep-fry them until they are crisp and orangish in colour one by one. Strain the excess oil and submerge them into sugar syrup.
Remove them from sugar syrup and and arrange them in plates.