The convenience and appeal of battered or breaded products have resulted in a sales increase of 100%. Because of the rapid growth of the population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. Cultivating and new product development by using veld grape gives more nutrients compared to rice batter. This creeper crop needs very less amount of water, where people can even grow at drought cornering situation. And moreover, it has more number of health benefits like, ability to solve bone problem, obesity reduction, curing digestion problem. The effects of both rice batter and veld grape rice batter were analysed for proximate analysis. The batter rheology and its fermentation behaviour were studied. Quality parameters such as taste, texture, colour and acceptability were also analysed using sensory analysis. The highest value for sensorial acceptability corresponded to the batter produced with a mixture of rice flour (60 g/100 g) and veld grape flour (40 g/100 g)