This recipe is simplified variation of Masala Dosa. Main difference in original Masala Dosa, a batter is made using rice, urad dal, and fenugreek seeds, which is left to ferment overnight. The fermented batter is then spread thinly on a hot griddle and cooked until it becomes crisp and golden brown. A spiced potato filling, made with cubed boiled potatoes, onions, green chilies, and various spices such as cumin, turmeric, and mustard seeds, is placed in the center of the pancake, which is then rolled up into a cylindrical shape. The history of Masala Dosa can be traced back to the Udupi region of Karnataka, in South India. It is believed to have originated in the 16th century as a temple food, known as "benne dosa" (butter dosa), which was made using rice, urad dal, and clarified butter.