Dinner

Dahi Sandwich: Healthy Creamy Veggie Hung Curd Sandwich Recipe

ByLila Prescott November 27, 2025November 27, 2025

Introduction

Dahi Sandwich is a quick and healthy snack perfect for after school or anytime hunger strikes. This creamy sandwich filling uses hung curd or Greek yogurt instead of mayonnaise, combined with crunchy vegetables for a refreshing bite. It’s easy to make and deliciously satisfying.

A stack of four grilled sandwich triangles placed on a wooden board with a white marbled surface underneath. Each sandwich piece has a golden brown, crispy toasted outer bread layer. Inside each sandwich, there is a colorful creamy filling with visible bits of green, red, orange, and yellow vegetables mixed into a white spread. The sandwiches are stacked neatly with the cut sides facing front, showing the thick, vegetable-filled layers between the toasted slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams Hung Curd or Greek Yogurt
¼ cup chopped Green Bell Pepper

¼ cup chopped Red Bell Pepper
¼ cup chopped Carrot

¼ cup chopped Cabbage
2 tablespoons Corn Kernels

1 Green Chilli, finely chopped (optional)
½ teaspoon Salt
¼ teaspoon Black Pepper Powder

6-8 slices Sandwich Bread
2 tablespoons Softened Butter, as required

Instructions

Step 1: In a bowl, combine hung curd, green bell pepper, red bell pepper, carrot, cabbage, corn, green chilli (if using), salt, and black pepper powder. Mix well with a spoon and set aside.

Step 2: Spread about 2 tablespoons of the hung curd mixture evenly on a slice of bread. Cover with another slice to form a sandwich.
Step 3: Apply a teaspoon of softened butter evenly on both sides of the sandwich.
Step 4: Heat a tawa or frying pan over high heat. Once hot, place the sandwich in the center and reduce the heat to medium. Toast each side for 2-3 minutes until golden brown.

Step 5: Remove from the pan, slice the sandwich diagonally, and serve hot.

Tips & Variations

For thick and creamy curd, use hung curd made by draining yogurt overnight in a muslin cloth, or use Greek yogurt directly.
Choose crunchy vegetables like bell peppers, carrot, corn, and cabbage to avoid soggy filling. Avoid watery veggies like tomatoes and cucumbers.

White sandwich bread works well, but whole wheat, sourdough, ciabatta, or panini bread can be good alternatives.
Instead of butter, you can brush the pan with neutral oil or ghee if you prefer.
Avoid sandwich presses to prevent the filling from oozing and splitting due to high heat.

Storage

Store any leftover filling in an airtight container in the refrigerator for up to 2 days. Sandwiches are best enjoyed fresh but can be wrapped tightly and refrigerated for a few hours. Reheat on a pan to restore crispiness before serving.

How to Serve

The image shows a close-up of two toasted sandwich halves stacked on a wooden surface. Each sandwich has two slices of golden brown, crispy bread with a crunchy texture on the outside. Inside, there is a thick layer of creamy white spread mixed with small chopped vegetables including red bell peppers, green peppers, corn kernels, and diced cucumbers. The mix looks fresh and colorful, creating a vibrant contrast with the toasted bread. The background features a soft, blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is hung curd and how do I make it?

Hung curd is yogurt with the whey drained out to make it thick and creamy. To make hung curd, place plain yogurt in a muslin cloth, tie it, and hang it over a bowl in the fridge for 3-4 hours or overnight to drain the liquid. You can also use Greek yogurt as a ready alternative.

Can I use a sandwich press instead of a pan?

It’s best to avoid sandwich presses for this recipe because they can get too hot, causing the curd to split or melt. Toasting on a pan allows better control of heat and prevents the filling from oozing out.