The Hung Curd Sandwich is really easy to whip up with a creamy crunchy filling that’s perfect to satisfy all sandwich cravings! If you are looking for a veg sandwich recipe without mayonnaise, try these – a healthier take with the same creaminess level.
Sandwiches are always a good idea! They are so versatile that everyone loves them. I actually grew up eating a special kind of sandwich made with a dahi or yogurt filling. My mum used to make them for us as a quick evening snack. They’re so good, healthy and hearty that it would keep me and my sister full till dinner!
These are super easy to make of course, but the fact that it’s so healthy is a huge plus. The filling is made with thick hung curd or greek yogurt combined with a bunch of crunchy vegetables. The dahi makes it super creamy and moist and the vegetables give it that extra crunch. It is mildly spiced with green chillies and seasoned with just salt and pepper. Delicious!
Love Sandwiches? Try my Bombay Sandwich Toast | Toasted Sandwich or Curry Chicken Salad Sandwich – Easy & Healthy!
Ingredients for Toasted Dahi Sandwich
Here’s everything you need for these sandwiches:
- Bread: Any bread that you probably have at home works great for this recipe. I’ve used white sandwich bread.
- Chopped Veggies: I’ve used crunchy veggies like bell pepper, carrot, corn and cabbage that don’t go limp or soggy very fast and can stand up to being mixed with yogurt as a filling. You can use any veggies you like but remember not to add vegetables that leave out water because that can affect the consistency of the filling. I would stay away from tomatoes, cucumbers and even lettuce
- Hung Curd or Greek Yogurt: You need thick curd for this sandwich. What I generally do is hang curd in a muslin or cheesecloth the morning I intend to make the sandwiches (assuming I have it for lunch or dinner). This helps drain out all the excess watery whey leaving a thick creamy curd. You can also directly use greek yogurt.
How to Make Toasted Dahi Sandwiches
1. Prep: Start by prepping the filling. Add the hung curd, mixed vegetables, green chilli, salt and pepper to a bowl.
2. Mix: Use a spoon and mix to combine. Set aside.
3. Stuff: Add 2 tablespoons of the vegetable dahi mix on a slice of bread. Spread it evenly. Cover this with another slice of bread to make it a sandwich.
4. Butter: Apply a teaspoon of softened butter on both sides of the sandwich and spread it evenly.
5. Toast: Heat a tawa or frying pan over a high heat. Once hot, place the sandwich in the middle and reduce the flame to medium.
6. Toast on both sides for 2-3 minutes or until golden brown.
7. Slice: Slice diagonally and serve.
8. Serve immediately as this sandwich will get soggy with time.
I’ve used white sandwich bread for this recipe. But you can use any bread you like as well – whole wheat bread, brown bread, sourdough, ciabatta or even a panini loaf works great!
Absolutely! Infact, I don’t suggest using a sandwich press for this recipe because you can’t control the heat inside the press. If it gets too hot, it can cause the curd to split or melt. Pressing the sandwich will also cause the filling to ooze out making a huge mess. Toasting these on a pan is quick and works best.
Butter helps the bread to brown and crisp up well while grilling and this helps to hold the sandwich together – which is important for this recipe as we have a thick filling. If you would like to avoid the butter, you can brush the tawa or frying pan with a neutral oil or ghee instead.
If you’re planning an afternoon get-together, you can serve this with one of my chai recipes – this combination can’t go wrong!
Watch the Recipe Video
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Dahi Sandwich
These sandwiches make a great after school snack or anytime snack because they are quick and healthy. You get a super creamy filling but without using any mayonnaise – thats the magic of hung curd or greek yogurt! Use crunchy vegetables that can stand up to the yogurt without losing too much water too fast for best results.
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Servings: 4 people
Calories: 191kcal
Instructions
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Add hung curd, green bell pepper, red bell pepper, carrot, cabbage, corn, green chilli. Salt and pepper to a bowl. Use a spoon and mix to combine. Set aside.
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Add 2 tablespoons of the hung curd mix on a slice of bread. Spread it evenly. Cover this with another slice of bread to make it a sandwich.
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Apply a teaspoon of softened butter on both sides of the sandwich and spread it evenly.
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Heat a tawa or frying pan over a high heat. Once hot, place the sandwich in the middle and reduce the flame to medium. Toast on both sides for 2-3 minutes or until golden brown. Slice diagonally and serve hot!
Video
Notes
- How to make hung curd: To make hung curd, place curd or yogurt in a muslin cloth and tie a knot. Then use a ladle to hang it in the fridge such that the whey drips out. Place a bowl below to catch the dripping whey. Leave this in the fridge for 3-4 hours or overnight till all the whey has dripped out. What you are left with is a really thick and creamy curd mixture. Alternatively you can use greek yogurt which doesn’t need any work and can be used as is
- Chopped Veggies: I’ve used crunchy veggies like bell pepper, carrot, corn and cabbage that don’t go limp or soggy very fast and can stand up to being mixed with yogurt as a filling. You can use any veggies you like but remember not to add vegetables that leave out water because that can affect the consistency of the filling. I would stay away from tomatoes, cucumbers and even lettuce
- Which bread should I use? I’ve used white sandwich bread for this recipe. But you can use any bread you like as well – whole wheat bread, brown bread, sourdough, ciabatta or even a panini loaf works great!
- Can I make this sandwich with a sandwich press? I wouldn’t suggest using a sandwich press for this recipe cause you can’t control the heat inside the press. If it gets too hot, it can cause the curd to split or melt. Pressing the sandwich will also cause the filling to ooze out making a huge mess. Toasting these on a pan is quick and works best.
- Can I make this without butter? Butter helps the bread to brown and crisp up well while grilling and this helps to hold the sandwich together – which is important for this recipe as we have a thick filling. If you would like to avoid the butter, you can brush the tawa or frying pan with a neutral oil or ghee instead.
Nutrition
Calories: 191kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 588mg | Potassium: 179mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1848IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 1mg
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