Separate the florets and cut it into medium size pieces lengthwise. Boil 4 to 5 cups of water and add a pinch of salt. Add broccoli pieces and just allow to boil for few seconds and remove.
Chop onion finely. Chop ginger and garlic finely or just pound it coarsely. Put the tomatos in boiling water for few minutes. Take it out, peel the skin and grind it to a fine puree.
Grind cashew nuts separately with little water to a fine paste.
In a kadai put the oil and when it is hot add cumin, fennel seeds. Then add chopped ginger and garlic and fry for few seconds. Then add chopped onion and fry till it become transparent. Add tomato puree and stir well. Add sambar powder, turmeric powder and salt. Mix well and fry for few seconds. Then add cashew nut paste and blanched broccoli pieces. Add little water and stir well. Cover with a lid and cook till it the broccoli is soft and the gravy is thick.
To make the Dosai:
Heat a tawa. Grease it and pour a laddle of dosa batter and spread it round. Pour little oil around it and cook till it starts browning. Put a tablespoon of broccoli masala in the center of the dosai and fold it. Gently turn it and cook for just few seconds and remove.
Serve with sambar and chutney.
Note: This Broccoli masala can also be served with chapatti/roti.