Lentil & Cornmeal Bread (Handvo) Recipe

Name: Lentil & Cornmeal Bread (Handvo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup 'handvo' flour mix (available at most Indian grocery stores); 1 packet active dry yeast; 1 cup buttermilk; 1/2 cup water; 1 teaspoon double acting baking powder; 2 cups shredded zucchini; 2 inch piece ginger, peeled and grated; 2 cloves garlic; 2 serrano chiles; 1.5 - 2 teaspoons Salt; 1/4 cup fresh dill leaves chopped; 4 tablespoons olive oil; 2 tablespoons whole coriander seeds, lightly crushed to split them in half; 1/4 cup white sesame seeds

Servings: persons

1 cup yellow cornmeal
1 cup 'handvo' flour mix (available at most Indian grocery stores)
1 packet active dry yeast
1 cup buttermilk
1/2 cup water
1 teaspoon double acting baking powder
2 cups shredded zucchini
2 inch piece ginger, peeled and grated
2 cloves garlic
2 serrano chiles
1.5 - 2 teaspoons Salt
1/4 cup fresh dill leaves chopped
4 tablespoons olive oil
2 tablespoons whole coriander seeds, lightly crushed to split them in half
1/4 cup white sesame seeds

1
Combine the handvo flour and cornmeal with the yeast, buttermilk & water. Mix well and set aside for about 2 hours. (the mix needs to be slightly bubbly)
2
In the mean time, combine the ginger, garlic & serrano chiles in a mortar & pound to obtain a paste.
3
Line a 13 x 9 baking tin with parchment paper. Ensure that the edges of the paper do not stick over the walls of the pan. Preheat oven to 350 F.
4
Add the shredded zucchini along with the chili-ginger-garlic paste, baking powder, salt and dill leaves to the flour mix and combine all the ingredients. Ensure that the dill leaves are evenly dispersed throughout the batter.
5
heat 2 tablespoons of olive oil. When nearly smoking hot add the coriander seeds. Stir in the oil till they turn a golden brown. add to the batter and stir to disperse the seeds evenly.
6
Pour the batter into the baking tin and jiggle the pan slightly to ensure that the batter spreads in an even layer.
7
Heat the remaining oil and add the sesame seeds. on a low-medium heat, allow the sesame to pop and turn a light brown.
8
Pour the oil and sesame seeds over the batter, spread to disperse the seeds evenly over the surface of the batter.
9
Bake in the oven for 35-40 minutes, turning the pan halfway through the baking process.
10
Remove the baking pan from the oven. Turn the oven up to 'broil' and place pan under the broiler flame under constant watch, till the top turns golden.
11
Remove from broiler and allow to cool on a cooling rack. When cool, cut into squares and serve. This bread freezes well. Simply reheat in the microwave and serve. Serving suggestions: Sweet & sour tamarind chutney or cilantro mint chutney.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup 'handvo' flour mix (available at most Indian grocery stores), 1 packet active dry yeast, 1 cup buttermilk, and more.

Yes, Lentil & Cornmeal Bread (Handvo) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lentil & Cornmeal Bread (Handvo)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions