Which tawa is best to make dosa?

I'm curious, could you elaborate on which tawa is the most optimal choice for crafting the perfect dosa? Is it the traditional iron tawa that imparts a unique flavor, or have modern materials like non-stick or stainless steel revolutionized the dosa-making experience? Are there specific benefits to each type that would sway a cook towards one over the other? Additionally, does the shape or size of the tawa play a significant role in achieving the desired dosa texture and taste?