Oats Rajma Toast

Oats Rajma Toast
Ah! the last 10 days or so has been taxing both physically and emotionally and very slowly everything is getting back to normal. This toast is something that I made for my BIL from the left over Rajma Masala as the Doctors have advised to include lots of Oats and for a person who is mostly used to eating rice all 3 times of the day, making these changes to his diet is proving to be very difficult. 

He did not feel content at all and said he kept feeling hungry all the time even after eating. Slowly and steadily he is making progress and I had to come up with a lots of ideas using oats to give him as the Doc is so against him having 3 meals a day and instead have advised to feed him small portions every 2 hours.

This toast was so handy, simple and very easy that can be made in a jiffy. The toast that you see here is a kids version which they loved when I packed them for their school break time. You can also try this with this version of Channa as I did.

Measure and dry roast the oats.

Pulse the rajma masala with roasted oats together.

The mixture will thicken. Apply on the bread slice

Toast the bread on both sides and serve.

Oats Rajma Toast

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes
Serves: 2



1. Heat a pan and dry roast oats for 2 minutes over low flame till you get a nice aroma. Keep aside.

2. In a mixer jar place the rajma masala / red kidney beans curry and pulse just 1-2 times using the whipper button so that the beans get mashed.

3. Add the roasted oats, cheese spread & chaat masala powder (if using) and pulse again for 2-3 times so that everything comes together.

4. Spread this paste on one side of a bread slice.

5. Heat a girdle / tawa and grease with 1/8 tsp of oil and place the paste applied skin facing the pan to cook. Drizzle 1/8 tsp oil around and let it cook till well browned.

6. Flip over and cook till the other side gets toasted as well. Remove onto a plate.

7. Serve hot with tomato ketchup or mint chutney.


This is off to Let’s Cook – Legumes and Lentils.

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