Is dosa tawa different from roti tawa?

Could you please clarify for me the distinction between a dosa tawa and a roti tawa? Are they both used for cooking traditional Indian flatbreads, but each has unique properties or purposes that set them apart? I'm interested in understanding the specific differences in terms of material, shape, size, or any other factors that might make one more suitable for certain dishes over the other. Additionally, if there are any cultural or regional preferences surrounding the use of each tawa, I would appreciate hearing about those as well. Thank you for your insights.