It originated in Nepal and is made by Nepali diaspora throughout the world.

The choice of vegetables is mostly taro, yam, and colocasia leaf.

As finding fresh vegetables was a hard all-around year in the earlier days, masyaura become an alternative nutritious food item when fresh vegetables weren't available.

[2] There is no exact or written proof, but local people believe the word itself derived from the word Maas (black lentils), given that maas is a key ingredient of masyaura preparation.

There is no such history on when who invented or start making masyaura, but it is likely one of the traditional preserved food items of Nepal.