Can we use the same tawa for dosa and chapati?

Can we really use the same cooking vessel, specifically a tawa, for preparing two distinct Indian flatbreads like dosa and chapati? Won't the flavors and textures of the previous dish linger and affect the taste of the next one? Isn't it possible that the sticky batter of dosa could leave residues that would make it difficult to cook the drier, unleavened dough of chapati? Isn't there a risk of cross-contamination, especially if we're cooking for people with dietary restrictions or allergies? How can we ensure the tawa is adequately cleaned and seasoned before switching from one dish to another? Is there a general consensus in Indian cuisine about this practice, or does it vary by region or household?