Add the zucchini and onion to a large mixing bowl. Add cumin, coriander, turmeric, red chili powder, and salt to taste. Toss to coat the vegetables in the spices and salt. Cover and set aside for 10 minutes.

Add the mung beans and pigeon peas to a food processor and process into a fine lentil flour. Transfer the lentil flour to a separate bowl.

Add the whole grain oats to the food processor and process into a fine oat flour. Transfer to the bowl containing lentil flour.

To the same bowl, add baking soda. Combine to form a uniform dry mixture.

To the dry mixture, add 1 tbsp neutral oil and water (in 1 tbsp increments) until you achieve a consistency that is thicker than pancake batter but thinner than cookie dough.*

Transfer the batter to the mixing bowl containing zucchini and onion. Mix until all the vegetables are coated.

Select the air fry function on your air fryer and preheat to 400 degrees Fahrenheit. Once heated spray the entire base of the air fryer basket with oil.

Use a small ladle to transfer ~2tbsp scoops of the battered zucchini and onion to the air fryer. Spray the tops of the vegetables with more oil and air fry for 8 - 10 minutes, until crispy and golden brown.

Serve with ketchup or your favorite chutney!