Which tawa is best for dosa?

When it comes to selecting the best tawa for dosa, what factors should one consider? Is it the material, the thickness, or the coating that makes the difference? Are cast iron tawas the most popular choice among dosa enthusiasts? Or do stainless steel or non-stick options have their own unique advantages? Furthermore, does the size of the tawa play a role in achieving the perfect dosa? Ultimately, which tawa do you recommend for making the crispiest, fluffiest dosas that everyone will love?