Interpreting recipes from a different culture (specifically India)
OK, 'recipe requests' are off topic here, but as a guide to searching…

There are thousands of 'British' chefs, whose ancestry is not British.
If you look for a recipe on a site ending with .co.uk [or .de or .dk or .se or anywhere except .in] rather than .com then you are likely to find one who's ancestry is 'Indian' but whose upbringing is 'Western'.  

To balance this fairly, you are equally likely in this day &amp; age to find some guy called Jock McStereotype*, ginger-haired &amp; Glaswegian-accented, who has spent the past 20 years working as a chef in an Indian restaurant… but that aside… 

Those chefs will all know how to do measurements, temperatures, definitions, etc for their 'home' country's target audience.

Alternatively, chefs write books - from Khalid Aziz way back in the 70s/80s [Khalid was an Asian newsreader for the BBC, who was also an accomplished chef in his spare time.] to more modern authors such as Atul Kochar, or even the 'king' of restaurant curries in the 90s, Pat Chapman.

I just checked books on my shelf by all 3 authors - Khalid has a dahi recipe, for a British audience, in 'British' terminology… dated 1983 - so this has been information, easily available to westerners, for over 35 years.
I managed to google that book here - Eat Your Books - The Encyclopedia of Indian Cooking by Khalid Aziz
You can browse for free, or buy the whole thing.

*Though he would hate it if I gave any details [so I won't], one of my favourite Indian restaurants has a chef who fits this appalling 'McStereotype'… just to show it is no longer important where someone came from, only how they cook.