In a large mixing bowl, combine all the dry ingredients and mix thoroughly.

Gradually add the water while stirring until you achieve a thick batter consistency. If the batter is too thick, incorporate an additional 2-4 tablespoons of water.

Fold in your choice of vegetables into the batter, ensuring they are evenly coated. Feel free to adjust the mixture to your taste.

To prepare the dipping sauce, you can make it in advance if desired.

Heat a medium to large non-stick pan over medium-high heat and add enough oil to coat the bottom.

Once the oil is hot, scoop a generous portion of the batter and vegetable mixture onto the pan, spreading it out as thinly as possible without exposing the pan's surface. Use a spoon to help spread it evenly.

If there are any holes in the batter, use some of the mixture to cover them.

Cook for 4-5 minutes over medium heat, or until the batter begins to dry. You may cover the pan to help cook the vegetables.

If covered, remove the lid to let excess steam escape. Press down gently in the center of the pancake.

Check the underside of the pancake; it should be lightly browned or golden. Carefully flip it using a spatula.

Cook the other side until it is golden brown and crispy. For extra crispiness, lower the heat and cook for an additional 3-4 minutes on each side until a deep golden brown is achieved.

This method helps evaporate any excess moisture from the batter and vegetables, resulting in crispier pancakes.

Repeat the cooking process for the remaining batter.