Rheological information is important in different aspects of food science. Today, most of the researches are based on the evaluation of healthy fried products, and efforts are made towards the overall acceptance and improvement of their organoleptic characteristics, flavor and taste by the consumer. The use of gums such as basil and xanthan can have positive effects in increasing the quality of fried products.The aim of this study was to additive effect of Basil seed (BSG) and xanthan gums in rheological properties of batters .For this, rheological properties was measured with addition of 0.5, 1% w/w BSG and xanthan gums to batter formula. All the batters showed Shear-thinning behavior (n=0/864-0/940). The apparent viscosity for seed (BSG) and xanthan gums in the shear rate 40/s with 0.5% was 0.214, 0.113 and for 1% 0.12, 0.092. Results showed Power-Law model was described non Newtonian behavior of Basil seed (BSG) and xanthan gums well.