Combine the flours in a large bowl. Whisk in the warm water and yogurt until you have a smooth batter, similar in consistency to pancake batter.
Cover your batter with plastic wrap and let rest at room temperature for at least 1 hour.
If you haven’t already done so, make your saffron simple syrup: combine equal parts sugar and water in a medium saucepan. Add in about 15 strands of Rumi Saffron (a teeny tiny pinch) and let it sit for about 30 - 60 minutes (the longer it sits, the more intense of a flavor you get). Slowly bring the mixture to a boil, whisking constantly. Once the mixture is boiling and the sugar has dissolved, turn off the heat. Transfer to a large bowl and set aside to cool.
Once the batter has rested, add in the baking soda. Mix well to combine.
Carefully transfer the batter into a squeeze bottle.
Fill a heavy-bottomed pot or large wok with about 2-inches of cooking oil.
Heat the oil over medium heat to 350 degrees. To test the temperature of the oil, squeeze a small drop of batter into the oil. If it starts rapidly bubbling, your oil is ready to go.
Pipe the batter into the hot oil in a continuous circular motion, creating coils of batter.
Let cook, flipping once halfway through, until lightly golden brown on both sides.
Using a large slotted spoon, carefully remove the jelabi and, while still warm, transfer to the bowl of saffron syrup until it’s well coated on both sides.
Transfer to a large plate or cooling rack to cool.
When ready to serve, dust with a sprinkling of sugar, ground cardamom, or finely-crushed pistachios.
