In a mixing bowl add semolina, yogurt, salt and mix it well.
Now add all the vegetables (French beans, carrot, green peas, ginger, coriander leaves, and spring onions) and make a medium thick batter by adding water.
Cover the batter and leave it to rest for 15 minutes.
After 15 minutes uncovered the bowl and you will see the batter has become thick as suji absorbs water so add water as required to make a medium thick batter.
To make suji dhokla in a pan put a burner or any stand over the flame and then put the pan as dhokla may get burned by the direct heat of the gas.
Now take the 4-inch ring mould and place it over the pan.
Divide suji batter into two parts. Take one part of the batter add ½ tsp eno and mix it well. Do not over mix as bubbly effects will go away and dhokla will not become soft and fluffy.
Pour the batter immediately inside the ring mould, cover the pan with a lid and, let dhokla cook for 10-15 minutes on low flame.
After 10-12 minutes open the lid and check the dhokla by inserting a toothpick inside. If the toothpick comes out clean it means suji dhokla has cooked properly from inside.
Take out the dhokla from the pan and cool down for some time.
Scratch the sides and pull out the ring mould carefully. Soft and spongy dhokla is ready.
To make tempering:
Heat oil in a pan and make it hot.
Add mustard seeds and let them splutter.
Add green chilly, curry leaves, coriander leaves, little water and sauté for few seconds. Tempering is ready.