What is the difference between dosa tawa and non stick tawa?

I'm curious, what exactly sets apart a dosa tawa from a non-stick tawa? Are there any notable differences in their materials, durability, or usage that I should be aware of when selecting one for my cooking needs? Is there a specific type of cuisine that one is better suited for over the other? And, finally, how does the cleaning process differ between the two? I'd appreciate any insights you could offer on this matter.