Dahi or curd is one of the most important fermented milk products in India and have highly beneficial effects on human health. Probiotics are live friendly microorganisms in the gut microflora and Prebiotics are non-digestible oligosaccharides. They have been demonstrated to positively modulate the intestinal microflora and when used together they confer a synergistic effect on the host's health. The aim of this study was to determine the effect of easily available prebiotic sources on the physiochemical, sensory and microbiological properties of curd. The curd was prepared in the presence of four different kinds of prebiotic sources which were wheat, oat, barley and soybean. The effects on Organoleptic, chemical and microbiological properties were studied. The chemical properties were indicated in terms of pH and acidity and the microbiological properties were indicated by the growth of Lactobacillus spp. in the MRS media. All the Prebiotic materials were shown to enhance the growth of Lactobacillus spp. The Organoleptic and chemical properties of the curd containing prebiotic was found to be acceptable, when compared to the normal curd.