Wash and chop vegetables, then set aside in a bowl.

In a bowl, whisk flour, cornstarch, turmeric, salt, and baking powder. Gradually add water while mixing to achieve a smooth batter.

Gently fold the chopped vegetables into the batter until well coated.

Whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, and chili flakes for dipping sauce.

Heat oil in a skillet over medium heat for 2-3 minutes.

Spoon batter into skillet, spreading thin. Cook until golden brown, about 3-4 minutes per side.

Serve warm, garnished with the dipping sauce.